Pepper Chicken Chettinad

Serves:	4
Recipe Type:	Non Veg.
Calories Per Serving:	64.56
Preparation Time:	20 M
Cooking Time:	35 M
Difficulty:	Average

Ingredients:

• 1 tsp Cumin Seeds (crushed)
• 4 tbsp Black Pepper (crushed)
• 1 tsp Fennel Seed (crushed)
• 1 cup Tomatoes (finely chopped)
• 5 gm Red Chilies Powder
• 10 gm Garlic paste
• 1 tbsp Coconut
• 1 tbsp Nut raw (crushed)
• 2 Onions small (finely chopped)
• 2 tbsp Curry Leaves (finely grinned)
• 1 bunch Coriander small (finely chopped)
• 500 gm Chicken
• 2 tbsp Oil

Cooking Instructions:

• Take a pan and place it over a medium heat stove with oil.
• Fry the onions golden brown then add the garlic and ginger paste.
• Stir it for two minutes then add cumin seeds, curry leaves and fennel seeds.
• Saute till smell emits and add the chopped tomatoes.
• Top it with grated coconut and saute for a six minutes.
• Grind the mixture to a smooth paste once it cools.
• Over a pan pour oil and place it at medium heat and add the chicken.
• Stir it for fifteen minutes then add the mixture along with red chilies, black pepper and nuts.
• Cover the pan tightly after stirring everything for ten minutes.
• Lower the flame and allow it to simmer for ten minutes.
• Open the cover and stir it with chopped fresh coriander leaves.

Suggestions:

• Best serve it with rice, paratha, pulao, veg-biryani and roti.