PEPPER CHICKEN FRY WITH POTATO SLICES

    
      This Pepper Chicken Fry with Potato Slices is a family recipe. Chicken, when combined with deep-fried Potato slices, makes this Pepper Fry a most sought dish at home.  Non-Vegetarian curries without Potatoes is a taboo according to my husband and kids, so no wonder how this dish is welcomed by them. The first time I tasted this Pepper Chicken  Fry was at my in-law's place.  My MIL's elder sister Pearly aunty has a special skill in cooking and an inevitable skill for serving. I saw her preparing this Pepper Chicken Fry with deep fried Potato Slices in a meticulous way.  This is one Chicken dish frequented at home, and when the idea of starting a blog crept my mind this was one of the first few recipes which came to my mind.
     My MIL's family has a deep routed Portuguese Culture imbibed in their cuisine mainly because they are from the coastal city of Fort Cochin.  Somewhere or the other most of their dishes have a touch of diverse cuisines. May be their skill of Wine Making, Fruit Cakes, Puddings, Full Roasted Chicken, Stews & Vindaloos are living legacy of the distinctive culture of the land.  Living in the family and learning the family style of cooking tradition is one thing I cherish the most. Adding Potatoes or any other starchy vegetable into Non-vegetarian dishes have been their style of cooking which most of the other parts of Kerala has not much adapted.  We can see a similar type of cooking in Malaysia too, especially in Nyonya Cuisine which also has a strong Portuguese influence.
      Cochin being the Gateway of Kerala, the city has always surprised me with its unique vibrancy and absolute distinctiveness.  It is the "Land of a Life Time" with a diverse blend of Indo, European, Portuguese, Jewish & Arab way of life. My curiosity started with the information that the huge Chinese Fishing Nets/Lift Nets(Cheena Vala) used for Fishing is a special technique built by the Chinese as early as 14th Century. Combing through the neighbourhoods of Cochin, we can still see a wide array of Culture & telltale sign of History, silently tucked in quaint bylanes. My love for the place and food lingers on...




Cuisine - Indian
Course - Side Dish
Difficulty - Medium
Spice Level - High
Serves - 2-3
Author - SM

Preparation Time - 20 - 30 Minutes
Cooking Time - 25 - 30 Minutes.

INGREDIENTS :

For Deep Fried Potato Slices :

Potato - 6-7 Nos.
Salt - To Taste
Turmeric Powder - a Pinch
Oil - To Deep Fry

For Pepper Chicken Fry :

Chicken - 500 Gms
Onion - 2 Nos.
Ginger Garlic Paste - 2 Tbspn
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Garam Masala Powder - 1 Tspn
Pepper Powder - 2 Tbspn
Curry Leaves - 2 Sprigs
Salt - To Taste

To Garnish :

Coriander Leaves - few
Oil - 3-4 Tbspn

PEPPER CHICKEN FRY WITH POTATO SLICES

HOW TO MAKE PEPPER CHICKEN FRY WITH POTATO SLICES

METHOD :

For Deep Fried Potato Slices :

• Clean and Peel the Potatoes, then cut them into thin Slices.
• In a wide bowl take some water, add a dash of Salt a pinch of Turmeric to the water and mix well.
• Soak the Potato slices in Water for about 20-30 Minutes.
• Drain and discard the water.
• Line up the Potato slices on a clean kitchen towel to dry.
• Heat Oil in a deep pan on a high flame and allow it to smoke off.
• Lower the flame to medium.
• Deep fry the Potato Slices until they turn crispy and into light golden brown in colour.
• Remove the Potato Slices with a slotted spoon and line it up on Paper Towels.

For Pepper Chicken Fry :

• Clean, wash and Cut chicken into small pieces.
• Heat Oil in a Pan and sear the Chicken Pieces with a dash of Salt.
• Sear the Chicken Pieces for about 5-7 minutes or until they turn into white colour.
• Remove the Chicken pieces from the pan and keep it aside.
• Heat oil, saute Onions (Cut lengthwise) along with Curry Leaves until onions turn translucent.
• Add the Ginger-Garlic paste to the above and saute until fragrant on a very low flame.
• Add Turmeric Powder, Red Chilli Powder and Garam Masala Powder to the above and fry for a while on a very low flame.
• Add the seared Chicken pieces to above mix along with Pepper powder and mix well.
• Leave this on a very low flame until the Chicken pieces are well cooked and turn soft. 
• Can sprinkle some water to cook the chicken.
• Finally, add the deep fried Potato Slices to the Pepper Chicken Fry and mix well.
• Care should be taken not to break the Potato Slices.
• Leave this on a low flame for few minutes, until the Chicken pieces & Potato Slices are well roasted.
• Leave it on a low flame until the Curry turns dry and every piece is well coated with the Masala.
• Garnish Pepper Chicken Fry with Coriander Leaves and serve hot.
• Goes well as a side dish with Roti & Rice.

NOTES :

• Adjust the amount of Pepper Powder to suit your spice level.
• Adding freshly ground Peppercorns gives a wonderful aroma.
• Cook the dish on a low flame until each and every piece is well roasted and coated with the masala.
• Care should be taken not to break the Potato slice while stirring the dish.

 

ANDHRA SPICY CHICKEN FRY - KODI VEPPUDU

        Andhra is known for its spicy cuisine. Being the homeland of spicy variety of Chillies from Guntur, Kurnool, Khammam, Warrangal & Hindpur. No wonder Andhra Chillies, should I say Telangana Chillies too?!!! Well, the Chillies play a major role in Andhra Cuisine, ha, again Telangana Cuisine too. Their own Avakaya & Pandu Mirapakaya Pachadi all tastes so great because of the variety of native Chillies. See what recipes have influenced me from Andhra/Telangana Cuisine - Again Pickles.  
 

    My husband who used to travel to Hindpur for a project always comes up with his anecdotes that Andhra food is so tasty & spicy and finishes off his statement with a quote written in Hindpur Super Spinning Mill Canteen - "It takes days to make a food but minutes to waste it." Well, these two points always left a strong reminiscence in my mind.
  

        This recipe was inspired by an Instagram post, posted by Sireesha Kanteti. The Chicken looked too good that I couldn't resist asking for the recipe. Thanks, Sireesha for the recipe and also for the detailed explanation. 

ANDHRA SPICY CHICKEN FRY - KODI VEPPUDU

     And here I go with it one of my first attempt with an authentic Andhra Spicy Chicken Fry alias Kodi Veppudu. Anything in the name of Spicy is loved at home and I know this Kodi Veppudu falls too much into the genre that I wanted to very badly give a try. And as expected, this recipe was liked by all at home and & my husband loved it along with Rasam. This is one Andhra/Telangana Recipe I have tried all-new, next to my all-time favourite Avakkai Mango Pickle. 

    Well, coming back to Kodi Veppudu or the delicious Spicy Andhra Chicken Fry, it is an absolute treat for spice lovers. This recipe comes with a unique heat & taste and needless to say that it is delicious. But alas, I should also mention that I had no luck using the authentic Chillies from Andhra for the recipe. Even with locally available Chillies(the Thai Ones) the recipe did total justice and imagine if it was prepared with Andhra Chillies, it is sure to take the recipe to the next level. 

Cuisine - Andhra/Telangana(South India)
Course - Side Dish
Spice Level - Medium - High
Difficulty - Medium
Serves - 3-4
Author - SM

Preparation Time - 15 -20 Minutes
Marination Time - 20-30 Minutes/Overnight
Cooking Time - 30-45 Minutes

HOW TO MAKE KODI VEPPUDU

ANDHRA SPICY CHICKEN FRY

ANDHRA SPICY CHICKEN FRY - KODI VEPPUDU

INGREDIENTS:

To Marinate & cook the Chicken:

Chicken - 500 Gms
Lemon Juice - 1 Tbspn
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Ginger Garlic Paste - 1 Tbspn
Salt - To Taste
Oil - 2 Tbspn
Onions - 2 Nos.
 

For Andhra Spicy Chicken Fry - Kodi Veppudu:

Cinnamon - 1" Stick
Clove - 4 Nos.
Cardamom - 2 Pods
Ginger Garlic Paste - 2 Tbspn
Curry Leaves - a handful
Cashew Nuts - 20 Nos.(Optional)
Green Chillies - 6-7 Nos.
Garam Masala Powder - 1 Tspn
 

For Garnishing:

Coriander leaves - a handful
 
 

METHOD:

To Marinate & cook the Chicken:

• Clean, wash and cut the chicken into medium-sized pieces.
• Allow the chicken pieces to drain in a colander for a few minutes.
• Then, marinate the Chicken with Salt, Turmeric Powder, Red Chilli Powder, Ginger Garlic Paste & Lemon Juice for about an hour.  
• If time permits keep it marinated overnight.
• Once marinated add finely chopped Onions to the Chicken along with a drizzle of Oil.
• Then, cover & cook the marinated chicken along with Onions until the Chicken turns soft & cooked.
• Stir occasionally while cooking the Chicken.
• Remove the lid and cook until the consistency of the Curry turns into a thick gravy.
• Adjust the salt.

 

For Andhra Spicy Chicken Fry - Kodi Veppudu:

• Meanwhile, in another pan, heat oil, splutter Cinnamon sticks, Cloves & Cardamom on a very low flame.
• Immediately add Cashewnuts and fry until it turns into golden yellow.
• Now, add the remaining 2 Tablespoons of Ginger Garlic Paste along with a handful of Curry Leaves and saute until the raw flavour goes & oil separates from the mix
• Add the cooked chicken along with the gravy to the above.
• Add Green Chillies slit into two and give a quick stir.
• Fry the Chicken on a medium-low flame until all the masala is well coated to the chicken pieces.
• Gently stir at intervals and fry until the chicken pieces turn brown & roasted.
• Now, sprinkle some Garam Masala and fry again on a very low flame for a few more minutes.
• Switch off the flame and garnish Kodi Veppudu with finely chopped Coriander leaves.
• Serve spicy Andhra Chicken Fry hot with steaming hot Rice.
• I love to eat this Kodi Veppudu with Rice & Rasam.

NOTES:

• This is a spicy Curry as the name suggests. But adjust the amount of spices to suit your spice level.
• Roast the Chicken on a very low flame until it crowns & gets roasted well.
• Marinating the chicken for a long time yields soft, juicy & succulent meat pieces.

CHICKEN LIVER FRY

    Chicken Liver Fry is a simple recipe cooked with Chicken Livers along with freshly ground Peppercorns and Spices. The same recipe can be prepared with Mutton Liver too. The ingredients are quite minimal, and the method is one of the simplest and quick to incorporate. Marinated Chicken Livers are roasted with spices and ample of Curry leaves. Very few ingredients are used in this recipe and freshly ground Peppercorns gives a magical touch and a wonderful flavour to this Chicken Liver Fry. This Chicken Liver Fry can be served as a Starter/Appetizer or as a side dish for Parotta/Roti and Chapatis.  Steaming hot Rice and Rasam paired up with this Chicken Liver Fry, is one best combo I personally prefer.

      Chicken Liver or Lamb Liver as a matter of fact may not be liked by many.  But it is one Offal used widely in cooking.  Cleaning the Chicken Liver is quite tricky, and we should make sure it doesn't turn out to be 'BITTER.'  I never encountered with this problem when I was in India.  The Butcher caters fresh Chicken Livers and would have a separate batch of Chicken Livers which we can buy.  I started cooking Chicken Livers after watching Chef Damu's cooking show to which we were an ardent fan while we were in India.  Immediately after the show, my husband and I would go out shopping for the ingredients, and this is one such recipe from that time. 

    But here in Malaysia, I find it hard to get well cleaned Chicken Livers. Sometimes the whole batch of cooked Chicken Livers turn out to be bitter and would go down the drain.  So make sure to remove any greenish part in the Liver and soaking the liver in cold water & then marinating the Liver also helps to get rid of the bitterness to an extent.

    Why does Chicken Livers turn Bitter once cooked?  This usually happens when the gall bladder attached to the liver, sometimes breaks when it is removed, and some liquid runs into the liver and makes it yellowish-green. So make sure to remove any greenish part of the liver, that is what makes it very bitter.
     

Tips to prevent the Chicken Livers from tasting bitter

• Clean them perfectly before cooking
• Remove any connective tissue and cut off any greenish parts from the Liver  
• Soak the Livers for about 20-30 minutes in cold water(not ice water)  just colder than room temperature.
• Then discard the water and pat dry the liver pieces.
• Wipe off any extra blood from the Chicken Liver with a paper towel.
• Marinate the Chicken Liver with Salt, Turmeric Powder and Lemon Juice for about 10-15 minutes.
• Cook properly.

 

For more CHICKEN Recipes, Click here...

Cuisine - South Indian Course - Side Dish
Spicy Level  - Medium-Spicy
Difficulty - Low
Serves - 3- 4
Author - SM

Preparation Time - 15-20 Minutes
Soaking Time - 20-30 Minutes
Marination Time - 10-15 Minutes
Cooking Time - 15 -20 Minutes

 

HOW TO MAKE CHICKEN LIVER FRY

 

CHICKEN LIVER FRY

INGREDIENTS:

To Marinate the Chicken Liver:

Chicken Liver - 500 Grams
Lemon Juice - 1 Tbspn
Turmeric Powder - 1/2 Tspn
Salt - To Taste

 

For  Masala Powder:

Coriander Seeds - 1 Tablespoon
Dry Red Chillies - 4 - 5 Nos.
Peppercorns - 1 Tablespoon
Curry Leaves - 2 Sprigs

For Chicken Liver Fry:

Oil  - 2-3 Tablespoon
Fennel Seeds/Sombu  -  1 Teaspoon
Curry Leaves  -  2 Sprigs
Green Chillies - 4 Nos.
Ginger-Garlic Paste - 2 Tspn
Shallots  -  15 Nos.
Masala Powder - all the above ground spices
Pepper Powder  -  1 Tablespoon(Optional).
Salt  -  To Taste

 

CHINESE VEGETABLE & CHICKEN STIR FRY

    I love to cook the local way, the Malaysian Style, Thai, Chinese, all greatly influenced by my 15 years of living in Malaysia -the Food Haven. I am amazed by the simplicity of the dishes and all the more what I love about cooking Chinese food at home is, It is rather easy, and we can incorporate it in no time.

    This Chinese Style Vegetable & Chicken Stir fry is quite similar to the Vegetable Stir Fries, and the only difference is that we add some boneless Chicken pieces along with it, which gives an overall fullness to the dish.

    All the more, these recipes are inspired from the Chinese Restaurants we dine at, in Malaysia.  Initially, when we used to dine at such places, we loved to try different Stir-fries. Stir-fries with Veggies, stir-fried vegetables with Tofu or Chicken or Sausages. Veggies like Eggplants, Brocolli, Long Beans Stir fried  Stir-fried Greens like Baby Kailan, Bok Choy, Napa Cabbages Kang Kung etc., The introduction to these recipes gave me a new way of cooking and combining vegetables, egg, meat, salted fish, shrimps, or tofu into these stir fries.  And also these recipes gave me a total new revelation to cooking vegetables, the way it has to be, retaining the colour, texture, and nutrition.

    Chinese Style Vegetable & Chicken Stir Fry is a quick & easy Chinese dish, with a simple addition of seared Chicken pieces into it.  This style of cooking vegetables & chicken together adds a whole new dimension to the all plain vegetables.  

    But the secret behind perfect Chinese Style Stir Fry is the techniques you need to follow to get it right.  Keep in mind that the vegetables in the stir-fry should retain the colour, crunchiness, and freshness of the vegetables.  When perfectly done, this Chinese Style Vegetable & Chicken Stir Fry is going to be lustrous, gorgeously beautiful, presenting itself with a cornucopia of colours with a remarkable texture.  I love this stir-fry whatsoever.

CHINESE VEGETABLE & CHICKEN STIR FRY

    Just follow these simple tips and techniques for perfectly cooked Vegetable & Chicken Stir-fry.

VEGETABLES:

    As we need to stir-fry the vegetable in one quick movement in a high heat, it is always advisable to keep all the needed items ready side by side.  First clean, peel & cut the vegetables and when it comes to the Vegetables which you can add into this stir-fry, I mostly use Carrots, Mushrooms, Broccoli, Cauliflower, Capsicums & Snow peas. Can add Baby Corn too. If using mushrooms, use varieties like Button Mushrooms, Crimino Mushrooms, Shitake, or Oyster Mushrooms.  Small Beech or Bunapi Mushrooms also suits well for Vegetable stir fries.

BLANCHING THE VEGETABLES:

    Then I blanch the vegetables before stir-frying them.  Blanching shortens the time required for stir-frying.  And also the vegetables are cooked half way, retaining the shape & colour.  Then, while stir-frying, the idea is just to mix them up with the sautéed garlic and the sauces on a high heat.  This way the Stir Fry turns out to be perfectly cooked through, retaining the texture, colour, and all the more the nutrition. Once the Vegetables are blanched, you can straight away go with the stir-frying process.

    Then mince the Garlic, Cut the Onions into big pieces and then thinly slice the bird's eye chillies.  Well, I do add a Bird's eye chilli into this Stir Fry.  After all, the taste buds of Indian ethnicity asks for a bit of heat in everything.  You can totally skip it in this recipe.

SEARING THE CHICKEN:

    Well, any Chinese restaurant style Chicken recipes, habe an extremely tender and silky texture.  Soft & Succulent Chicken pieces.  The secrfet behind this velvety texture is that, most Chinese Chefs "treat" the chicken with baking soda.  Baking Soda removes the "meaty" odour and also tenderizes it at the same time.

    Searing a Chicken/Meat is a simple cooking technique where the meat is tosses in hot oil (a litlle amount just to coat the pan) until the colour changes.  This method changes the chemical composition in the meat creating an intense flavour and develop a perfect texture.  And the main point is that they are not deep fried.

SAUCE:

    The next step is to get the sauce ready.  The idea of a sauce in a stir-fry is to add taste and flavour into the bland vegetables.  So you can get easy with the type of sauce you use.  Commonly Oyster Sauce is used along with seasoning like salt, sugar and a dash of white pepper powder.  I love to add the popular locally available ABC Sauce, which is a sweet thick soy sauce with caramelized palm sugar in it. Alternatively, can add Dark Soy Sauce.  I have added the Corn Flour slurry into the sauce mix.  So, you do not need to add ‘cornflour slurry’  during stir-frying.  Corn flour slurry glazes & gives a sheen to the stir-fried vegetables. 

STIR-FRYING:

    Then, the stir frying - keep in mind, you need to stir-fry in a high heat, in quick movements.  Sauté, the garlic, Onions, bird's-eye chillies, briefly sauté the Capsicums & then pour in the sauce and cook for a few minutes, then add in all the vegetables and mix it well in quick movements over a high flame.  Once the sauces all coated and the vegetables are glazed, switch off the flame and serve immediately.

 

For more VEGGIES & STIR FRY Recipes, Click here...


Cuisine – Chinese; Southeast Asian
Recipe Type – Stir Fry
Spice Level – Low
Difficulty – Easy
 Serves - 2–3
Author – SM

Preparation Time - 15–20 Minutes
Cooking Time - 5–10 Minutes
 

For more Recipes from CHINESE CUISINE, Click here...

HOW TO MAKE CHINESE VEGETABLE & CHICKEN STIR FRY

 

 

CASHEW CHICKEN

    This "Cashew Chicken" is made with boneless chicken, cut into bite-size pieces, marinated & dredged and then seared. The best about this Cashew Chicken is the Brown Sauce made with Soy Sauce, Oyster Sauce, Rice Wine Vinegar, Garlic, Ginger & Dry Chillies. Simple and quick-fix recipes are always a hit with me. And this Cashew Chicken is one of my favourites when it comes to Chinese Style Chicken Recipes for two reasons - it can be cooked within minutes and additionally, it comes with Cashew Nuts.

    Well, any Chinese restaurant style Chicken recipes, have an extremely tender and silky texture.  Soft & Succulent and the secret behind this velvety texture is that most Chinese chefs “treat” the chicken with baking soda. Baking soda removes the potential “meaty” odour from the meat and tenderizes it at the same time.  *See below in A Quick Tip section for a detailed explanation on how to treat chicken with baking soda & for Searing techniques.

CASHEW CHICKEN

    Cashew Chicken is one popular dish around the world in most of the Chinese Restaurants. The best reason for this Cashew Chicken to be popular is that it has a perfect balance of flavours - it is equally sweet and tangy and all the more slightly underlined with a note of spiciness.  To get the right taste is to come up with the right combination, to suit your taste preference.

 

For more CHINESE STYLE RECIPES, Click here...

Cuisine : Chinese, Southeast Asian
Course : Side Dish
Spice Level : Low - Medium
Difficulty : Easy
Serves : 2-3
Author : SM

Preparation Time : 15 - 30 Minutes
Marination Time : 20 - 30 Minutes
Cooking Time : 10 - 15 Minutes

 

For CHINESE STYLE CHICKEN RECIPES, Click here...

HOW TO COOK CHINESE STYLE CASHEW CHICKEN

CASHEW CHICKEN

INGREDIENTS:

To Marinate:

Boneless Chicken - 250 Grams
Shaoxing Wine - 1 Teaspoon
Salt - To Taste
White Pepper - A Pinch
Cornstarch - 1 Teaspoon

For The Sauce:

Light Soy Sauce - 1 Tablespoon
Oyster Sauce - 1 Teaspoon
Rice Wine Vinegar - 1 Tablespoon
Sugar - 1 Teaspoon
Cornstarch - 1 Teaspoon
Water - 3 Tablespoons

To Roast Cashew nuts:

Cashew nuts - 3/4 Cup
Oil - 3 Teaspoons

To Sauté:

Onion - 1 Large
Garlic - 4 Cloves
Ginger - 1" Piece
Dry Red Chillies - 3-4 No's.
Oil - 2 Tablespoons

To Garnish:

Spring Onion - Few

CASHEW CHICKEN

METHOD:

• Peel, wash & cut Onions into chunks.  
  
• Clean, Wash and Cut Chicken into small pieces.
• Marinate the Chicken pieces with the ingredients mentioned under 'To Marinate'.
• Leave this aside for about 20-30 minutes.
• Mix all the ingredients mentioned under 'For the Sauce' and keep it aside. Make sure there are no lumps,
• Heat 3 Teaspoons of Oil in a wok and shallow fry the Cashew Nuts until they turn golden brown.
• Remove them from oil and drain them on a Paper towel.
• In the same wok add 2 Tablespoons of Oil, sear the marinated chicken in hot oil for a few minutes until the colour changes.
• Remove it from oil and keep it aside.
• In the remaining Oil, sauté finely chopped Garlic, Ginger and Dry Red Chillies until they turn aromatic.
• Add Onion chunks and sauté it briefly.
  
• Add the seared Chicken to the above and stir-fry on high flame for a minute or two.
• Stir the Sauce Mix thoroughly before pouring it over the Chicken.
• Stir-fry until the sauce mix is well combined with the Chicken Pieces on high flame for a  few minutes.
• Finally, add shallow fried Cashew nuts and give a quick stir.
• Garnish Cashew Chicken with Spring Onions.
• Serve Cashew Chicken hot with any dish of your choice.
• Dish out and serve it immediately with Jasmine Rice, White Rice, Brown Rice, Fried Rice, Noodles or any other dish of your choice.  

 

CHICKEN PEPPER FRY

     Chicken Pepper Fry is a simple recipe cooked with freshly ground Peppercorns and Spices.  The ingredients are quite minimal and the method is one of the simplest and quick to incorporate. Marinated Chicken Pieces are roasted with spices and ample of Curry leaves.  This Chicken Pepper Fry can be served as a Starter/Appetizer or as a side dish for Rice, Chapathis and Parottas/Rotis.
      Whenever we visit Burma Bhai's restaurant in Coimbatore, two main things we usually order along with soft and flaky Parotta are Chicken in Scrambled Egg Curry which is a speciality and Chicken Pepper Fries. The Chicken Pepper Fries served there are so soft, succulent and equally spicy.  I have tried to prepare this recipe in the same way. Tastes best when prepared with Chicken legs and Chicken Wings.
      Very few ingredients are used in this recipe and freshly ground Peppercorns gives a magical touch and a wonderful flavour to this Chicken Pepper Fry.

For more CHICKEN Recipes, Click here...

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
Marination Time - 30 Minutes - 1 Hour
Cooking Time - 15 -20 Minutes

HOW TO MAKE CHICKEN PEPPER FRY

INGREDIENTS :

To Marinate :

Chicken Legs - 4-6 Pieces
Turmeric Powder - 1/4 Tspn
Lemon Juice - 2 Tbspn
Salt - To Taste

For Chicken Pepper Fry

Ginger- Garlic Paste - 1 Tbspn
Curry Leaves - 2 Sprigs
Pepper Powder - 2-3 Tbspn
Fennel Powder - 1 Tspn
Salt - To Taste
Oil - 2-3 Tbspns

METHOD :

• Marinate the Chicken Pieces with the ingredients mentioned under 'To Marinate' and keep it aside for about 30 minutes to 1 hour. 
• 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 Ginger-Garlic paste and saute until raw flavour goes on a low flame.
• Add Fennel Powder and Pepper Powder and give a quick stir.
• Add Marinated Chicken pieces and mix well until the above ingredients get well-coated to the chicken pieces.
• Cover and cook the Chicken pieces on a very low flame for about 8-10 minutes, stirring occasionally.
• Chicken pieces should be slowly cooked until it turns flavourful.
• Garnish it with fresh Coriander leaves and serve hot.
• Can be served as an Appetizer/Starter.  
• Goes well with Rice, Chapathis & Parotta/Rotis too.

NOTES:

• Drain the chicken pieces before marinating them.
• Marinate the chicken pieces for at least 30 minutes to 1 hour.  I prefer marinating it overnight.
• Longer Marination Time yields soft and succulent Chicken Pepper Fry.
• Do not add Water while cooking the Chicken Pieces.
• For a spicy version, add more Pepper powder.
• Freshly ground Peppercorns gives a wonderful taste and flavour to the dish.