Chettinad Chicken Pepper Fry (Kozhi Melagu Varuval)

Name: Chettinad Chicken Pepper Fry (Kozhi Melagu Varuval)
Total time: P1H
Yield: 4
Cuisine: Indian
Ingredients: chicken; vegetable oil; onions; garlic; ginger root; turmeric; cayenne pepper; coriander; curry leaves; black peppercorns; tomatoes; salt

A great way to add some spice to your dinner, this simple but tasty recipe will instantly become one of your favorites for dinner.

Yield

4 servings

Prep

20 min

Cook

40 min

Ready

60 min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
1	each	chicken whole	*
2	tablespoons	vegetable oil
2	each	onions
2	cloves	garlic cloves
1	each	ginger root 3/4 inch piece	*
1	teaspoon	turmeric
1	teaspoon	cayenne pepper
1	teaspoon	coriander ground
6	each	curry leaves fresh, or dried	*
2	ounces	black peppercorns crushed
¾	cups	tomatoes peeled, chopped
1	x	salt to taste	*

Ingredients

Amount	Measure	Ingredient	Features
1	each	chicken whole	*
3E+1	ml	vegetable oil
2	each	onions
2	cloves	garlic cloves
1	each	ginger root 3/4 inch piece	*
5	ml	turmeric
5	ml	cayenne pepper
5	ml	coriander ground
6	each	curry leaves fresh, or dried	*
57.8	ml/g	black peppercorns crushed
177	ml	tomatoes peeled, chopped
1	x	salt to taste	*

Directions

Cut the chicken into small pieces. Heat the oil and fry the finely chopped onions, garlic and ginger. When they begin to turn color, add the spices and cook for a few minutes longer. Add the tomatoes and salt to taste and cook for a further 5 minutes. Put in the chicken pieces and stir so that they are thoroughly coated with the sauce. Cover and simmer for about 30 minutes.

At the end of this time the mixture should be almost dry, but you need to check from time to time and add a little water if necessary.