Chettinad Chicken Pepper Fry (kozhi Melagu Varuval)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chettinad | 1 | Servings | |
INGREDIENTS
| 1 | Chicken | |
| 2 | T | Veg. oil |
| 2 | Onions | |
| 2 | Cloves garlic | |
| 3/4 | Inch piece fresh root ginger | |
| 1 | t | Turmeric |
| 1 | t | Cayenne pepper |
| 1 | t | Ground coriander |
| 6 | Fresh or dried curry leaves | |
| 2 | oz | Crushed black peppercorns |
| 3/4 | c | Peeled chopped tomatoes |
| Salt |
INSTRUCTIONS
Cut the chicken into small pieces. Heat the oil and fry the finely chopped onions, garlic and ginger. When they begin to turn color, add the spices and cook for a few minutes longer. Now add the tomatoes and salt to taste and cook for a further 5 minutes. Put in the chicken pieces and stir so that they are thoroughly coated with the sauce. Cover and simmer for about 30 minutes. At the end of this time the mixture should be almost dry, but you need to check from time to time and add a little water if necessary. from Favorite Indian Food by Diane Seed Posted By amanda@gate.net On rec.food.recipes or rec.food.cooking File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 425
Calories From Fat: 72
Total Fat: 8g
Cholesterol: 0mg
Sodium: 3138.1mg
Potassium: 2281.5mg
Carbohydrates: 73g
Fiber: 21.8g
Sugar: 16.8g
Protein: 27.7g