Nadan Chicken Pepper Fry
Chicken ( Boneless ) ~ 1/2 kg
Garlic ~ 7-8 garlic cloves (Peeled and crushed )
Ginger ~ 2 medium sized pieces ( Peeled and crushed )
Green chillies ~ 4-5 nos (Chopped )
Shallots / Kochu ulli ~ 15 nos ( Finely chopped )
Tomato ~ 2 nos ( Medium sized , chop and grind it to a paste using a mixer grinder )
Turmeric powder ~ 1/2 tsp
Black pepper powder ~ 3 tsp
Lemon juice ~ 3/4 tbsp
Home - made garam masala ~ 1/2 tsp
Grated coconut ~ 1/2 cup
Coriander powder ~ 2 tsp
Curry leaves ~ 2 stems
Salt to taste
Coconut oil / Regular vegetable oil
First clean the chicken pieces and cut it to medium sized pieces and then drain it nicely. Next marinate the chicken pieces with 1/4 tsp turmeric powder, 1/2 tsp pepper powder, 3/4 tbsp lemon juice and little salt and refrigerate it for about 30 minutes.
Then heat oil, preferably in a non-stick pan and add mustard seeds and when it pops up, add curry leaves followed by crushed ginger and garlic and fry for 2-3 minutes. Next add finely chopped shallots and green chillies and saute till shallots become transparent and in a very low flame, add 2 tsp coriander powder, 1/4 tsp turmeric powder and fry for less than a minute. Then add ground tomato paste along with 2-3 tbsps of water and cook till the tomatoes are nicely cooked and until almost all water is evaporated.
Next add marinated chicken pieces along with enough salt and mix it nicely and cook covered for around 20 minutes without adding water. Then cook uncovered for another 10-15 minutes and then add 2 1/2 tsp black pepper powder, 1/2 tsp of garam masala, grated coconut and 1 stem of curry leaves and mix it nicely and then keep it in a low flame till the chicken pieces becomes dry and slightly brown in color and at this point you can add 1-2 tbsps of oil. Do stir in between in order to avoid the chicken from sticking to the bottom of the pan.
Ingredients
Chicken ( Boneless ) ~ 1/2 kg
Garlic ~ 7-8 garlic cloves (Peeled and crushed )
Ginger ~ 2 medium sized pieces ( Peeled and crushed )
Green chillies ~ 4-5 nos (Chopped )
Shallots / Kochu ulli ~ 15 nos ( Finely chopped )
Tomato ~ 2 nos ( Medium sized , chop and grind it to a paste using a mixer grinder )
Turmeric powder ~ 1/2 tsp
Black pepper powder ~ 3 tsp
Lemon juice ~ 3/4 tbsp
Home - made garam masala ~ 1/2 tsp
Grated coconut ~ 1/2 cup
Coriander powder ~ 2 tsp
Curry leaves ~ 2 stems
Salt to taste
Coconut oil / Regular vegetable oil
Method
First clean the chicken pieces and cut it to medium sized pieces and then drain it nicely. Next marinate the chicken pieces with 1/4 tsp turmeric powder, 1/2 tsp pepper powder, 3/4 tbsp lemon juice and little salt and refrigerate it for about 30 minutes.
Then heat oil, preferably in a non-stick pan and add mustard seeds and when it pops up, add curry leaves followed by crushed ginger and garlic and fry for 2-3 minutes. Next add finely chopped shallots and green chillies and saute till shallots become transparent and in a very low flame, add 2 tsp coriander powder, 1/4 tsp turmeric powder and fry for less than a minute. Then add ground tomato paste along with 2-3 tbsps of water and cook till the tomatoes are nicely cooked and until almost all water is evaporated.
Next add marinated chicken pieces along with enough salt and mix it nicely and cook covered for around 20 minutes without adding water. Then cook uncovered for another 10-15 minutes and then add 2 1/2 tsp black pepper powder, 1/2 tsp of garam masala, grated coconut and 1 stem of curry leaves and mix it nicely and then keep it in a low flame till the chicken pieces becomes dry and slightly brown in color and at this point you can add 1-2 tbsps of oil. Do stir in between in order to avoid the chicken from sticking to the bottom of the pan.
Labels:
Chicken,
English,
Non-Veg
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