Pepper Chicken Fry

This is a very simple recipe with not much of ingredients, but care should be taken while cooking. My kids always stand behind me, whenever they know that I am cooking chicken, especially my second one :). I have to give a piece of chicken, as soon as it is cooked. They love any dish that has chicken and mostly dry chicken dishes. This is one of their top favorite recipes and the chicken usually gets finished within 15 minutes from the time I finish cooking it. Luckily, last week when I prepared it, I gave a small portion of it and asked them to wait until I click atleast a picture ;). This chicken recipe tastes delicious and don't be fooled with the ingredients. So, try and let me know how it turned out.

Rice served with Varutharacha Kozhi Kuzhambu, Rasam and Pepper Chicken Fry

Ingredients
2 cups boneless skinless chicken- cut into bite size pieces
1 medium size onion, finely chopped
few curry leaves
1 tbsp ginger garlic paste
1/4 tsp turmeric powder
1 tbsp coriander powder
3 to 4 tbsp Oil
Salt (as per taste)
Spice Mix - Make a fine powder
4 tbsp Black pepper
1 tbsp Saunf
Method
1.In a wide frying pan, add oil and once it is hot, add the onion and curry leaves. Saute until the onion becomes translucent ( still it should be crunchy).
2. Now, add the ginger garlic paste and saute until the flavor comes out. Bring in the chicken pieces, turmeric and saute constantly. The chicken will shed all the moisture in few minutes. Saute until almost all the moisture is evaporated. Now, add 2 tbsp ( or as needed) of the spice mix, coriander powder and salt. Saute on medium high heat. When moisture in the chicken is gone, it will start to stick on the bottom on the pan and will splutter a lot ( because of the oil). Just drizzle very little water to bring the mixture that is on the pan to the chicken. Continue until the chicken is completely dry. Serve it hot with rice or wrap it inside a crispy dosa.

Notes

• Do not use nonstick pans for this recipe.

:)