Coriander Pepper chicken
Coriander Pepper chicken is not your regular chicken recipe, though it made with all the regular ingredients. This recipe is a bundle of taste with the perfect combo of pepper and coriander
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
- 500 grams Chicken
- 1/2 Cup Coriander Leaves loosely filled
- 1 Sprig Curry Leaves
- 4 tbsp Cooking Oil
- 1 Cinnamon Stick small piece
- 3 Cloves
- 1 Onion
- 2 Tomato
- 1 tsp Red Chili powder
- 3/4 tsp Coriander Powder
- 1/4 tsp Turmeric Powder
- 1/2 tsp Garam Masala
Ingredients For Grinding:
- 1 tbsp Black Pepper
- 1 tbsp Cumin Seeds
- 1 tbsp Ginger Grated
- 6 cloves Garlic
Heat 2-3 tbsp of oil in a pan. Add a small cinnamon stick, and 3-4 cloves. Let them sizzle in the oil until they turn brown in color.
Add sliced onions, along with curry leaves. Saute until onion turns pink and tender. Allow the heat to be in a medium flame, nothing should get stuck to the bottom or get burnt. Add a teaspoon of oil, if onion sticks to the bottom of the pan.
My secret weapon for bringing flavor and taste to my cooking is this one, which is in the picture. A small stone spice grinder. I believe that grinding manually makes the dishes aromatic, and use very often in my kitchen. You can use If you have one in your kitchen. If not, grind the spices in your regular electric mixer/grinder.
Add pepper, cumin seeds, to the pestle and mortar.
Then add chopped ginger and garlic. Grind garlic and ginger to a coarse powder.
Add this ground spice mix to onions in the pan.
Chop coriander leaves. Puree tomatoes by grinding it in mixer/grinder.
Add tomato puree and saute it for about 3 minutes, until the gravy shrinks a little. Add Chopped coriander leaves.
Followed by washed and cleaned chicken pieces.
Add chili powder, coriander powder, turmeric powder and salt. Combine them well.
Close the pan with a lid and reduce the flame between simmer-medium flame. Cook for about 10 minutes or until the chicken pieces is fully cooked. Adjust with water to reach desired consistency, and allow to cook for 2 minutes extra, until the added water combines well with the gravy.
Remove from fire and serve Coriander Pepper Chicken hot with Rice/Roti.
Calories: 382kcal | Carbohydrates: 25g | Protein: 19g | Fat: 25g | Saturated Fat: 3g | Cholesterol: 45mg | Sodium: 124mg | Potassium: 1698mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2565IU | Vitamin C: 190.4mg | Calcium: 425mg | Iron: 14.8mg