Indian Pepper Chicken
Servings: 8 people
Calories: 451.01kcal
Ingredients
- 3 lbs. chicken pieces cut into large pieces
- 8 cloves garlic
- 1 inch piece of ginger
- 2 tablespoons peppercorns
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon red chile powder
- 1 1/2 teaspoon salt
- 8 tablespoons water
- 1/4 cup oil
- 1 strand curry leaves
- 1 teaspoon cumin seeds
- 2 chopped onions
Instructions
- Grind peppercorns in a spice/ coffee grinder or mini chopper. It's alright if they are a little coarse. It's not necessary to grind it into a fine powder.
- Add ginger and garlic and process into a coarse powder.
- Add turmeric, chile powder, salt and 2/3 cups water and process until smooth in a food processor or mini chopper.
- In a pot, combine chicken with contents of chopper. Add 1/3 cup water. Bring to a boil. Reduce to a simmer and let the chicken cook on medium-low heat for 30 minutes.
- In a deep skillet or pot, heat oil. Add curry leaves. Fry for 1 minute. Add cumin seed and fry for another minute.
- Add onions and cook on low heat for 10 minutes, until golden brown.
- Add chicken with its sauce into this pot and cook on medium high heat for 15 minutes.
- Serve with Basmati rice.
Nutrition
Calories: 451.01kcal | Carbohydrates: 5.73g | Protein: 32.48g | Fat: 32.64g | Saturated Fat: 7.89g | Sodium: 535.42mg | Fiber: 1.22g | Sugar: 1.42g
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