Coconut Pepper Chicken

An awesome entree which is flavorful and spicy enough to tickle your taste buds. 

Ingredients:
1 lb - Chicken cut into pieces
3 teaspoons of whole black pepper
1 cup of grated coconut
1 teaspoon of cumin seeds
2 teaspoons of fresh Ginger-Garlic paste
2 medium sized Tomatoes chopped finely
2 big sized onions chopped finely
Few seeds of Mustard and Curry leaves  
1 cup of water
Salt to taste
Oil as required

Preparation:
1. Grind coconut, black pepper and cumin seeds together into a fine paste.
2. Heat oil in a pan and add mustard seeds, let it splutter. Now add the finely chopped onions and saute it for few minutes. Add the ginger-garlic paste and saute it till the mixture gives a golden brown color. 
3. Add tomatoes and blend it well with the mixture for ten minutes on medium flame. 
4. Now it is time for the coconut paste into the curry. Let it boil with some water for 10 minutes. 
5. Once the curry boils, add the chicken pieces and salt. Close the pan with a lid. Let the curry simmer and boil till the chicken is cooked well.
6. Garnish with fried curry leaves.

Coconut Pepper chicken is ready to serve and goes well with Jeera(Cumin) Rice/Pulao/Plain Rice.

Green Chicken Curry

 I am in love with this recipe just because I find it to be delicious and spicy. The flavors of green pepper, cilantro and garlic play off the richness of chicken in this stunning main course.

Ingredients:

1 lb - Chicken chunks (boneless preferred)
1 and 1/2 - Green Bell Peppers (Capsicum)
5 - Green Serrano peppers (Green Chilles)
1 cup chopped Cilantro (Coriander)
2 medium sized Onions
4 cloves of Garlic
1 inch cut Ginger
Oil as required
1 cup - Water
Salt to taste

Preparation:
1. Grind 1/2 bell pepper, serrano peppers, cilantro into a paste and keep aside.
2. Heat oil in a pan and add the paste prepared in step 1. Saute until the raw smell of the paste goes off. 
3. Meanwhile, Grind 1/2 an onion, garlic and ginger into a paste and keep aside.
4. Heat oil in a separate pan and add the paste prepared in step 3. Saute until the raw smell of the paste goes off. 
5. Once both the pastes are cooked well separately, mix them together in any one of the pans and add water. When the water starts boiling add the chicken and salt and let it cook in medium flame under a closed lid for 15 mins till all water is gone and the chicken is cooked.
6. Cut the remaining onions (1 and 1/2 numbers) and bell pepper (1 number) into cubes and saute it in a pan for 3 to 4 minutes (add no water).
7. Add the above mixture to the chicken in step 5 and let it be on low flame for 2 mins.

Hot and Spicy Green Chicken Curry is ready to serve with rice or indian bread (naan/chapathi). Do try it and let me know your comments :)

Chicken Chettinadu

 This is one of my favorite Indian dishes. It is a full flavored dish that complements the chicken well. Very easily prepared with easily available spices. The ingredients used are very common but the preparation makes all the difference.

Ingredients:
1 lb - Chicken cut into pieces
3 medium sized Tomatoes chopped finely
2 big sized onions chopped finely
2 teaspoons of Ginger-Garlic paste
1/2 teaspoon of cumin powder
1 teaspoon of red chilli powder
1 teaspoon chicken masala (any brand)
Few seeds of Mustard and Curry leaves  
1 cup of water
Salt to taste
Oil as required
Cilantro for garnishing

Preparation:
1. Heat oil in a pan. Add the onions and saute for few mins. Then add the ginger-garlic paste and saute again in medium flame. 
2. Just when the onions start turning a little brown, turn down the heat to the lowest flame and add the spices (cumin powder, chicken masala, chilli powder).
Note: The contents should not burn but give a good aroma of the spices.
3. Add the chopped tomatoes now and cook the mixture till it gives out some oil. Now add water to it and let it boil.
4. Once the curry boils, add the chicken and salt and mix them well together. Close the pan with a lid and let it cook for 15 mins on medium flame.
5. Remove the lid and let the remaining water evaporate on high flame till a thick consistency is achieved. 
6. Heat some oil in a small pan, add mustard seeds to splutter and the curry leaves. Pour this in the chicken curry and mix it well. Garnish with cilantro.

Indian Chicken Curry is ready to serve with rice, Indian bread (naan or roti) or dosa (indian crepe). Sit back and enjoy! Do try it and let me know your comments :)