Sunday, November 25, 2012

Pepper Chicken Curry Tamil Nadu Style without Coconut | Milagu Kozhi Kulambu

Seeing that it's been a while since I actually made something special for the blog, I requested Amma to think of a new variety in chicken when she was planning the menu for her party. She said she can't think of anything new, nor want to take a risk of making something new of which she has no verdict as it's going to be a party.

Then she decided to call in one of our guests, Vasantha Aunty, who is quite an expert in making Non veg dishes. She came in early and decided to make Chicken in the style she makes. By then Amma had all the other dishes set and done. She said this chicken gravy goes very well with just plain rice as it's quite spicy with pepper flavour being more.

The main specility of this gravy is the fact that it's made without Coconut. So if you are looking for a low calorie Chicken Gravy, then this is something that will suit just fine. I was asking her how she will get more gravy when she hasn't added coconut to it, she asked me to wait and watch. And I must agree the gravy was more and I guess people didn't miss out the coconut at all.
Pepper Chicken Curry
Pepper Chicken Curry
Pepper Chicken Curry

Ingredients Needed:

Chicken - 1 kg
Onions - 3 medium
Tomatoes - 2 small
Bay leaf - 1
Ginger Garlic paste - 1 tsp
Red Chili powder - 2 tsp
Coriander powder - 3 tsp
Turmeric powder a pinch
Coriander leaves - 2 tbsp
Garam Masala - 1/2 tsp
Salt to taste
Oil - 2 tsp

Ground powder to be added

Pepper - 1 & tsp
Cumin - 1/2 tsp

Dry roast and grind to a smooth powder.

How to make the Pepper Chicken Curry

Wash and drain the chicken on a colander. 

Heat a pressure cooker with oil, add the bay leaf, then chopped onions. Saute till it turns brown. Add the drained chicken, saute well.

Add salt and turmeric and saute well till the moisture evaporates.

Then add the ginger garlic paste, combine everything well. Now add the red chili powder, coriander powder, and chopped tomatoes. Saute everything well and cover with a lid. Simmer to low flame and let the chicken get roasted well. add garam masala

Add a cup of water and pressure cook for a whistle. 

When the pressure falls, remove the lid, add coriander leaves and sprinkle the ground pepper, cumin powder.

Bring to a boil and remove.

Notes:

The coriander powder gives the gravy in this dish. The pepper that you add at the end makes it a perfect spicy gravy.

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5 comments :

Amy said...

looks delicious!!Love this spicy appearance..
Event :Cook like a Celebrity Chef

divya said...

looks yummy & mouthwatering...delicious!

Sangeetha Nambi said...

Wow ! Delicious...
http://recipe-excavator.blogspot.com

Rosh said...

Lovely recipe. Looks so delicious and spicy!!

Chef Al dente On going event: Street Food of India!

Anonymous said...

Mouth watering:)

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