Sunday, November 6, 2011

Chicken Pepper Curry

Chicken: 500gms
Onion: 1
Green Chilli: 1
Ginger paste: ½ tsp
Garlic paste: ½ tsp
Pepper powder/ white pepper powder: 1-2tbsp (or as needed)
Salt: needed
Coconut milk powder: 4 tbsp
Shallots: 4
Curry Leaves: few
Corn Flour: 1tbsp (Optional)
Method of Preparation
In a pan add, washed chicken pieces.
Then add pepper powder, salt, chopped onion, green chilli, ginger and garlic paste to it.
Add needed water and keep on flame.
When the chicken is cooked; add coconut milk powder to it and stir well.
Add little water to the corn flour to make a smooth paste
If the gravy is not thick enough of your choice you can add corn flour paste at this stage and bring it to boil for 3 minutes.
Switch off the flame.
Heat a pan, add chopped shallots, when it turns brown, add curry leaves.
Transfer this to prepared curry
Tips: U can substitute coconut milk powder to fresh coconut milk also. Use ½ cup thick coconut milk.


Julie said...

Delicious chicken curry..goes well with appams!!
Thanx for the follow dear!!

Torviewtoronto said...

first time in your lovely site this curry looks delicious
following you
Eid mubarak