Pichu Potta Kozhi/ Stir-fried Shredded Chicken is a simple recipe cooked with cooked Chicken pieces, shredded into strips and then pan-fried to perfection with freshly ground Peppercorns and Spices.  The ingredients are quite minimal, the method is one of the simplest, quick & easy to incorporate. Cooked Chicken Pieces are roasted with spices and ample of Curry leaves. The aroma of freshly ground Peppercorns gives a magical touch and a drizzle of Ghee gives a wonderful flavour & texture to this Pichu Potta Kozhi.
     Pichu Potta literally means shredded or torn in Tamil. Cooked Chicken is shredded into thin strips before tossing it along with the spices.  The texture of the Chicken in this recipe totally depends upon the way the Chicken is cooked, shredded and how we roast it in the pan. Shredded chicken is cooked on a very low flame until all the ingredients are perfectly coated.  A perfectly cooked Pichu Potta Kozhi Varuval can be served as a Starter/Appetizer or as a side dish for Rice, Biriyani, Pulao, Chapatis & Parotta/Rotis too.


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Cuisine - Indian
Recipe Type - Starter, Appetizer
Course - Side Dish
Spicy Level  - Medium-Spicy
Difficulty - Low
Serves - 3- 4
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 15 -20 Minutes

 

HOW TO MAKE CHICKEN PEPPER FRY

INGREDIENTS :

To Cook Chicken :

Boneless Chicken  - 500 Gms
Turmeric Powder - 1 Tspn
Salt - To Taste

For Chicken Pepper Fry

Oil - 2-3 Tbspns
Onions - 2 Nos.
Curry Leaves - 3-4 Sprigs
Pepper Powder - 3-4 Tbspn
Fennel Powder - 1 Tspn (Optional)
Salt - To Taste
Ghee - 1 Tbspn

METHOD :

• Clean, wash and cut Chicken into small cubes.
• Cook Chicken Pieces along with Turmeric Powder and Salt. Sprinkle some water while cooking the Chicken.
• Can Pressure cook the Chicken Pieces for a Whistle on high flame, reduce the flame and cook for another 2-3 whistle.
• Once the pressure is released, open the lid.
• Shred the Chicken pieces into thin strips.
• Grind the whole Peppercorns into a fine powder and keep it aside.
• Heat Oil in a pan, add Curry Leaves and fry on a low flame for a while.
• Add thinly sliced Onions and saute until onions turn translucent on a low flame.
• Add Fennel Powder and Pepper Powder and give a quick stir.
• Add shredded Chicken strips and mix well until the above ingredients get well-coated to the shredded chicken.
• Drizzle a tablespoon of Ghee and mix well.
• Cover and cook the Chicken pieces on a very low flame for about 8-10 minutes, stirring occasionally.
• Shredded Chicken should be slowly cooked until it turns flavourful.
• Garnish Pichu Potta Kozhi with fresh Coriander leaves and serve hot.
• Pichu Potta Kozhi can be served as an Appetizer/Starter.  
• Pichu Potta Kozhi goes well with Rice, Biriyani, Pulao, Chapatis & Parotta/Rotis too.

NOTES:

• Can use Chicken pieces with bones too.  
• I have used boneless chicken pieces in the recipe.
• Sprinkle a little bit of Water while cooking the Chicken Pieces.
• Once the chicken is cooked drain the stock. (Can be used to make Chicken Rasam/Soup)
• Shred the cooked Chicken Pieces into thin strips.
• If you are using the Chicken Pieces with Bones on, carefully shred it up without bones.
• I have used freshly ground Peppercorns for the recipe, which gives a wonderful aroma to Pichu Potta Kozhi.
• For a spicy version, add more Pepper powder.
• Roasting the shredded Chicken along with spices on a very low flame gives a perfect texture with a wonderful aroma to the Pichu Potta Kozhi.
• It also helps the ingredients to get well-coated to the Shredded Chicken.
• Adding Ghee to the recipe is purely optional, but gives a wonderful flavour to the dish. 
• Pichu Potta Kozhi is a dry dish.  So adding water while pan-frying will alter the texture and consistency of the dish.