• Country Chicken Large Pieces 2-4
• Purple Onion 1 large chopped
• Tomatoes 2 large finely chopped
• Ginger 2″ chopped
• Garlic 2 whole heads – peeled & chopped
• Curry leaves a fistful
• Salt
• Turmeric 1/4 spoon
• Chili powder 1-2 spoons
• Coriander powder 1 spoon
• Pepper powder – hand pounded coarsely 2 spoons
• Whole peppercorns few
• Sesame oil 1/4 cup

Method

1. In a wok, heat oil. Add whole peppers, curry leaves, chilies, ginger and garlic. Fry real good!
2. Maybe the pepper should pop,curry leaves turn crispy, chilies crack a little, ginger and garlic turn aromatic!
3. Yeah…now turn in onions and fry then till golden color.
4. Add tomatoes and wait till they wilt.
5. Further add salt, turmeric, chili and coriander powders. Give a quick turn.
6. Add chicken and wait till it coats up oil at all the sides and turns opaque as well!
7. Add 1/2 spoon of pounded pepper now! Then followed by 1 cup of water. Slow cook over medium.
8. When the chicken is half the way done, add another spoon of pepper(hand pounded). Cover and continue cooking!
9. When the gravy thickens and oil shows up on top….add remaining 1/2 spoon of pepper.
10. Serve warm to go with rice. Wow….pepper chicken kuzhambu is simply unbeatable. No ghaat spices here! So enjoy!