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METHOD Wash, clean and cut chicken into sixteen pieces. This chicken dishes tastes better with chicken cut into smaller pieces. You may also use small boneless chicken pieces. Peel, wash and chop the onions. Wash and finely chop the tomatoes. Peel, wash roughly chop ginger and garlic. Wash curry leaves and pat them dry. Clean, wash and chop coriander leaves. Crush the peppercorns coarsely. Make a paste of whole red chillies, ginger and garlic. Marinate the chicken pieces in ginger-garlic paste, red chilli powder, lemon juice, turmeric powder and salt for three hours. Heat a little oil in a thick-bottomed pan and sauté the marinated chicken on high heat till chicken pieces are dry and a little browned. Take out chicken pieces and keep aside. Add the remaining oil in the pan and fry the chopped onions till brown. Add curry leaves and stir well. Add tomatoes, salt and coriander powder and cook till oil separates from the masala. Add the chicken and a little water. Cover and cook till the chicken is done and the masala coats the pieces. Add tamarind pulp dissolved in half cup of water. Simmer for ten minutes, stirring occasionally. Adjust the seasoning and add coarsely ground peppercorns. Garnish with chopped coriander leaves and serve hot. |
