Light as Fire

Hello Lovely Readers,

If one has to pick an element to compare to the word light, they would prefer air, me too in most circumstances. But on the weekend I had paired our fluffy Chitaps (Click here) bread, with this amazing Pepper Chicken curry.  

Despite it being cooked in a coconut milk, in this curry the pepper packs a fiery punch🤯 (it's worth it though😏😋); ergo the pun in my title.

Since I've already shared my Chitaps recipe, here is a amazing curry to pair with it, Pepper Chicken curry. 

I assure you you will make this curry again and again

RECIPE

Time Taken: 60-90 mins

Servings : 4

Method:

1) Marinate 300 gms of chicken with 1/4 cup of yoghurt, 1/4 tsp turmeric pd, half tsp of garam masala pd, half tsp peppercorns, 2 green cardamoms, half tsp ginger-garlic paste and pinch of salt (since ginger-garlic paste has salt, I reduced levels in mine)

2) Keep the meat marinating for minimum 2 hours or max overnight. If marinating overnight keep in fridge and before cooking bring it to room temperature.

3) Slice one large onion. Lightly roast 2.5 tbsp peppercorns, cool and crush. Final if using fresh coconut milk, using half grated fresh coconut; extract half cup of thick coconut milk (first pressing) and 1 cup thinner coconut milk (second or third pressing).

4) Heat 2-3 tbsp of oil. Add 1/4tsp mustard seeds, a stick of cardamom, 1 spring of curry leaves, 2 green chilies chopped. Add sliced onions, 2tbsp ginger-garlic paste. Saute till onions soften. Optional add a firm tomato, quartered, but do not cook it till tender, jus softened. The tomato add a great vibrant vibe and suits people who cannot add tamarind in their food (I didn't add in mine tomatoes) 

5) Add jus the chicken pieces (try to retain as much as of the marinade back). Cook on low flame, till chicken pieces turn brown. Takes about 9-10 mins. 

6) Add 1/2 tsp of tamarind paste and marinade, mix well with the chicken pieces. The marinade will release water and cook the chicken further. Optional instead of tamarind one can add kokam. 

7) Add 1tbsp of the crushed pepper and the coconut milk. Mix and let it come to a boil.

8) Add last tbsp of peppercorns, check seasoning and adjust accordingly.

 9) Serve Pepper Chicken hot with your choice of bread. It will go well with Chitaps, Rice Rotes, steamed Rice. 

We thoroughly relished our meal. Give this different combo a try.😌

Cheers!! 

P. S. My title is perhaps true factually, any science students out there please feel free to correct me if I am wrong.