This recipe of cooking chicken derived from the Colonial era. I have no record to prove, but the flavour, texture and the greatness of this recipe definitely point us in the right direction that usage of several other ingredients were limited to their taste as the visitors prefered less spicy food.
Ingredients:
• Curry cut chicken 1 kg
• Virgin olive / coconut oil 4 tablespoons*
• Nicely chopped onion 1 cup
• Garlic cloves peeled 3 large bulbs
• Red chilly dried 6 nos
• Crushed Black peppercorn 1 tablespoon
• Curry leaves 2 sprigs
• Salt to taste
Method:
Take a large hard bottom skillet and put on to fire.
Pour the oil and wait till turn hot. Add onion, garlic, whole chilly and curry leaves.
Cook untill onion turns light golden. Now time to add washed, drained chicken to it and give a good stir.
Add required salt and cover it to cook for about 10 minutes.
Now time to add crushed peppercorn and add a cup of water and cook for another 10 minutes
As desired, you can cook to semi gravy consistency or dry.
An ideal combination with plain rice, chappathi/parotha or with idly / dosa.
* can use Herbs & Spice oil as substitute
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