PEPPER CHICKEN

Exquisite dish from the Chettiar community, this dish a very special southern flavour is the use of fennel seeds, curry leaves and of course, the pulse (legume), urad dal.

INGREDIENTS

 Oil                                                                                                                             5 Tbsp

For the Spice Paste

Cumin Seeds                                                                                                         1-1/2 tbsp

Dried Hot Red Chillies, broken into halves                                              8-10

Coriander Seeds                                                                                                  3 tbsp

Fennel Seeds                                                                                                        1-1/2 tsp

Black Peppercorns                                                                                              1-1/2 tsp

White Poppy Seeds                                                                                            1-1/2 tsp

Garlic Cloves, Peeled & roughly chopped                                                 5

Fresh Ginger, Peeled & roughly chopped                                                 4 cm/1-1/2 Inch

Ground Turmeric                                                                                                 1/2  tsp

Salt                                                                                                                            1-1/2  tsp

For Cooking

Bay Leaves                                                                                                             3

Cardamom Pods                                                                                                  5

Cinnamon Stick, broken                                                                                   2.5 cm/1 Inch

Fennel Seeds                                                                                                        1 tsp

Cloves                                                                                                                      3

Urad Dal                                                                                                                  1-1/2 tsp

Fresh Curry Leaves                                                                                             15-20

Medium Sized Onions                                                                                       2 (175 g)

(Peeled & finely chopped)                    

Large Tomato, chopped                                                                                    1

Chicken                                                                                                                    1 kg               

Note: Tbsp (tablespoon), tsp (teaspoon)

   

PREPARATION

Make the spice paste: 

In a small frying-pan, heat 1 tbsp of the oil over a medium-high heat. When hot add the cumin seeds, chillies, coriander seeds, fennel seeds, black peppercorns and poppy seeds. Stir and fry brieflyuntil lightly roasted. 

Now put these into a clean coffee grinder and grind to a powder. Empty into the container of an electric blender. 

Put the garlic, ginger, turmeric and salt into the blender as well, along with 6-8 tbsp water. Process until you have a fine paste, pushing down with a rubber spatula if needed. Set aside.

COOKING

Heat the remaining 4tbsp oil in a large saucepan over a medium-high heat. When hot, add the bay leaves, cardamom pods, cinnamon, fennel seeds, cloves and urad dal. Stir and fry briefly until the urad dal turns red, then add the curry leaves if using. Stir once or twice and add the onions. Fry the onions until they are soft and just lightly coloured. Now add the spice paste. Continue to stir and fry for about 4-6 minutes, adding a little water to prevent sticking. Add the tomato. Stir and fry for a further 3-4 minutes. 

Add the chicken pieces to the onion and spice mixture. Stir until they are well coated, then add 600ml/1pt/2 cups water, just enough to cover. Bring to the boil. Turn the heat to low, cover and simmer until the chicken is almost cooked, about 20-25 minutes. 

Using a slotted spoon, remove the chicken pieces. Turn the heat up to medium-high, and reduce the sauce until very thick. This should take about 6-8 minutes. Replace the chicken, fold gently into the sauce and cook for a further 5 minutes before serving.