Great Grandmother's Pepper Chicken
Serving Size / Yield
- 2 lb. (1 kg.) chicken, jointed
- 3 onions, sliced
- 2 onions, chopped
- 1 tsp. turmeric powder
- 1 Tbs. vinegar salt to taste
- 1 tsp. freshly ground pepper powder or more to taste
- 1 stick cinnamon
- 5 cloves
- 1 sprig curry leaves
- 2-3 fried potatoes
- Curry leaves for garnishing
Roast the cinnamon and cloves. Powder and keep at hand.
Cook chicken with 2 chopped onions, turmeric, 1 C. water, salt, vinegar and pepper. When done keep aside. Heat 2 Tbs. oil in a frying pan and add the curry leaves, followed by the onions. Fry onions to golden brown. Add the chicken reserve stock and gently fry till brown. Add the reserved stock and simmer till it evaporates. Add the roasted and powdered spices. Gently mix and remove. If gravy is desired, can add more water simmer 2 minutes and remove. Garnish with fried potatoes and curry leaves. Serve with curd white rice mixed with yoghurt rice or plain white rice or bread.