Pepper Chicken Kozhi Varuval
Ingredients:
- Chicken (boneless) 250 g
- Pepper/Milagu 3 teaspoon.
- Fennel seeds/Soambu 2 teaspoon.
- Cumin seeds/Jeeragam 2 teaspoon.
- Onion (chopped) 1 cup
- Ginger root 1″ piece
- Garlic clove 6 cloves
- Salt 2 teaspoon. (adapt to your taste)
- Turmeric powder 1/2 teaspoon.
- Water 1/two to threeOr4 cups
- Tomato (chopped) 1/2 cup
- Curry leaves 2 spring
- Fresh corriander/Cilantro/Kottha malli handfull
- Lime a little piece
Printed on December 12, 2012 by https://plus.google.com/116748541118956854918
South-Indian style Pepper Chicken Fry Recipe Tamilnadu Milagu Kozhi Varuval
You are able to give some rest for your woolen sweaters this winter season with this “hot and spicy pepper chicken curry” provides you with all of the warmth. The husband totally fell with this scrumptious chicken curry. I am certain he fell not only because of its color and taste, however for its “Vicks vaporub” action too. Yeah, when the roasted onions and garlic clove cloves within the dish provides the warm smell, and when the tomato plants and also the lime adds a tangy taste, it's the “roasted pepper” that soothes a difficult throat struggling with cough and cold. You sure can seem to be the remedy as once the chicken slides lower your throat. The new pepper curry gets into as well as your cold arrives (and so do a tissue paper ready ). A really quite simple “pepper chicken fry recipe” this really is. Reason 1: “NO -marination” needed Reason 2: NO coconut needed. This form of chicken pepper fry differs from how my mother usually helps make the koli varuval (Chicken fry) in your own home.
Recipe source: Not me, but my mother got thinking about watching cookery shows after i informed her that I’m “Shelving Recipes” within my blog. She determined this Pepper Chicken Fry recipe over the telephone and that i noted it lower within my Kitchen notepad. I chose to make this pepper chicken two times since my mother shared the recipe .
I'm hosting a “No-Mokkai day” today within my blog because the recipe doesn't have “behind the scenes” story into it. Fine, I see a number of my regular readers cheering in the moment I stated “no-mokkai” . You are able to scroll lower to determine “how to create Chicken Pepper Fry”. [Incidentally hon, by “no-mokkai” I didn't imply that I totally abandoned the storyline telling habit. Which will go on for the rest of the non-veg recipes that I’ve queued to shelf within my blog (sinister laugh……)]
Step One.
Clean the chicken. [Once I’m done washing the chicken with water, I personally use 2 teaspoon. sesame oil and 1 teaspoon. turmeric powder to combine using the chicken and wash them one further time before it’s employed for cooking]. In case your chicken pieces are big, cut them into medium size pieces.
Step Two.
Set the ingredients to help make the chicken pepper ready and emerging mobile devices. Have a dry wok around the stove in medium flame. Add some pepper and fennel seeds. Dry roast them before the pepper provides a popping seem and also the fennel seeds turn slightly golden. This steps takes around 8 minutes.
Step Three.
When the fennel seeds turn golden and also the pepper release the roasted aroma, add cumin seeds. Roast before the cumin seeds to produce nice flavorful smell (identifiable through the slightly enlarged size the cumin seeds). Cumin seeds will get roasted very rapidly. Takes a couple of-3 minutes. Once done turn off the stove.
Step Four.
Awesome lower the roasted spices. For now we’ll finish the chopping jobs. Peel, wash and chop the onion. Wash and cut the tomato. Wash the curry leaves spring. Cut the new coriander leaves. Keep your cut vegetables aside. Peel the garlic clove cloves and take away the ginger root skin. Grind them together without adding water. We don't require a smooth paste, blend just until you don't use whatever big chunks of garlic clove/ginger root within the mixie jar. Keep your freshly ground ginger root-garlic clove paste aside.
Step 10.
Add water (1/two to threeOr4 cup must do fine. Just to the degree of the chicken) and blend well. Close the wok having a lid and prepare the chicken. When the chicken is cooked (takes about 10-12 minutes), open the lid and blend the information well. Prepare with no lid before the chicken absorbs the majority of the sauce (water).
Be mindful that you don't roast the spices an excessive amount of because they’ll get bitter in taste.
Don't drink too much water, else the chicken can get over-cooked and you’ll finish track of “Chicken Idlicha Varuval” rather of chicken milagu varuval . Chicken will get cooked simply with the juice of their own. So, 1/two to threeOr4 cup water should suffice for that quantity pointed out within this recipe.
Curry leaves add great flavor for this chicken curry. Don't miss adding them.
Really guys, guess what happens. The chicken tastes amazing just like a simple gravy at Step 10. itself. But had I stated that in Sep 10, you most likely may not be getting any chicken left to proceed with Step 11 .
You can test Vegetarian form of Chicken pepper fry with Colon/mushrooms, paneer/cottage type cheese, cauliflower, Soya chunks etc.
Woh…wohh… how do i forget to say this guys? This “Milagu Kozhi Varuval/Pepper Chicken fry dry” is my first publish underneath the Non-vegetarian category within the blog. Couple of of my buddies and my readers asked whether they can use whatever non-vegetarian recipes within the blog. So it’s for everyone!
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Hey. First to show you. This is my &"FIRST COMMENT&" on any blogs&... And just what compelled me to create is how you have described every single step with pictures, with patience and interactively&... I loved and extremely enjoyed cooking &"Pepper Chicken&"&... m which makes it in step 10 at this time&... going good&... Many thanks with this recipy. N m certain to follow your recipes&... Good job, plenty of persistence too. Be thankful. Keep your great work going&... Best Of Luck
cooking.jingalala.org/ Mangala Meenakshi
Dear Shilpa,
The first lines are an Award for me personally. Truly! My target would be to educate cooking with detailed instructions so the readers never will get any queries concerning the recipe and waits to test it until his/her real question is clarified Best to realize that my steps are interactive too! Adore you Shilp
its so so so great because of ur mother and u
Hi mangala,
Recipes really are a cent twelve around the internet There's also a number of people that show the fervour to cook that is extremely apparent inside your blog. But in which you really go ahead and take cake is incorporated in the great thing about your articulation and instruction.
For any north indian man with almost no experience with preparing food generally, who want to have a jab at cooking. but doesn't have contact with south indian food, your site is a brilliant way to sample the astonishing food we obtain lower south. Many people read the little bits, understandably because save for greenhorns much like me, generally people know the fundamental steps and fundamentals of cooking. However your recipes don’t, which provides me with the arrogance to step in the kitchen area and check out my hands.
Pictures really are a huge plus too, since i have now understand how the dish ought to be searching with the cooking lifecycle.
So a large thumbs up and thank you very much!
Warm Regards,
Kshitij
cooking.jingalala.org/ Mangala Meenakshi
OMG. Kshitij&.... How much of an encouraging comment. This will sure thaw my blog into it’s active mode, that was stored frozen for over a year Thanks a 1000 occasions for believing within my recipes
I've attempted this recipe multiple occasions each time it arrived on the scene very well, Thank you for discussing