Sumathi’s Amma’s Pepper Chicken

#MomChef: Suguna Kasi

Craving #MaaKaKhana? Try out this delicious recipe that’s been lovingly shared with us as part of our Mother’s Day campaign. We’re sure you’ll feel this mother’s love on your plate when you eat it. Enjoy!

What’s so special about this dish? Here’s what Kranthi has to say:

“My amma cooks it for me with lots of love and what makes it really special is the fact that the masala is made at home from scratch by amma using a stone grinder.”

Print Recipe
Kranthi's Mummy's Korrameenu Fish Soup
Course Appetizer
Cuisine Indian
Servings
Course Appetizer
Cuisine Indian
Servings
Instructions
  1. Heat a pan and dry roast all masala ingredients. Crush or grind coarsely. In this recipe, stone mortar and pestle were used to crush the whole spices.
  2. Heat cooking oil in a kadai and add the chicken pieces and 1 teaspoon salt. Stir fry on medium heat for 2 to 3 minutes and the chicken slightly changes color. Remove on a plate and set aside.
  3. In the same kadai add chopped ginger and chopped garlic. Fry for a few seconds till the raw smell disappears.
  4. Then add chopped onion and saute till light golden. Now add chopped tomatoes, chopped green chilies, and ½ teaspoon turmeric powder. Cook for 5 minutes or till the tomato softens and blends with onion.
  5. Return the chicken pieces to the kadai, add salt and cook till chicken is half done, almost for 10 minutes. By this time you will find that there is a lot of moisture released by the chicken and other ingredients.
  6. Once the chicken is half done, add the prepared masala powder to the curry and cook till chicken is fully done.
  7. Heat another pan and fry some curry leaves and pour this oil over the curry.
  8. Serve this semi-dry gravy with roti, naan or chawal ki roti

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