Pepper chicken…(Peppercorn)…a dish I discovered in India during my very few visit over there.
Somewhat close enough to Chicken Varuval (a dry South Indian chicken dish) yet major differences in taste.
The peppercorns, garam masala and coriander powder does take the heat to a whole new level..a level my hubby who never could take too much spice, could endure, whereas me who loves everything spicy, kinda struggled.
I suppose I could blame my salicylate allergy to a point!
Though I have nearly halved the spices and powders from the original recipe, I would only recommend this dish to the brave hearts! 🙂
350g Chicken (I typically mix some boney parts with breast pieces – breast quarters/crown are the best!)
2 shallots sliced
1/2 red onion slices
3 cherry tomatoes
1 tbsp. ginger garlic paste
1 tbsp. onion paste
4-5 tbsp. vegetable oil
1-2 dried chillies
1 star anise
1 inch cinnamon stick
1/4 tsp. cumin seeds
1/4 tsp. fennel seeds
1 tsp. coriander powder
1 tsp. crushed black peppercorns
1 tsp. garam masala
1/4 tsp. turmeric powder
Salt to taste
1. Cut chicken to about 1.5 inch sizes, coat with ginger garlic, turmeric powder and a little salt. Leave it aside for 45mins-an hour.
2. In a pan, heat oil on medium, add spices and brown both onions.
3. Add in the marinated chicken, onion paste, together with tomatoes. Cover in 1 cup of hot water. Cover with lid and let it cook for 5 mins. Remove lid and cook for another 5 mins.
4. The water levels would have reduced and chicken would be 1/2 cooked. Add in the powders. Cook for about 1 min stirring regularly.
5. Cover in about 1/4 cup of water and continue stirring (you are looking to eliminate all raw smells and tastes of the powders)…the bottom of pan will start darkening, continue stirring all the time…Cook for approx. 5-10mins. If you would like it to be a little gravy(ish) then you could add more water, bring it to a boil and remove.
6. Serve hot. Garnish with coriander leaves and spring onions.