Miriyalapodi Chicken / Milagu Chicken
Chicken is so versatile that we can hardly run out of different ways to cook it. I have around 10 varieties of chicken curry recipes sitting in my drafts, waiting their turn to be published.
This recipe, chicken curry in black pepper is one of my favorite chicken curry dish. My grand mother being the chef behind this simple yet tasty chicken curry. No matter how many times I try I still can't catch up with the taste of my Grand Mother's Black Pepper Chicken. Perhaps there is some invisible ingredient that use to give this delicious taste that I can't explain only experience.
Some how this chicken curry was made only for special occasions in my home. Well this was a must for Christmas...And I use to wait eagerly for that special Christmas lunch when this pepper chicken was one of the delicacies among many.
I really love the aroma of this dish, cause it bring all those memories afresh. And I miss my Grand Mother all the more. Cause all my cooking is inspired by her's. Simple yet Tasty.
2 lb - Chicken Skinless
1 Tbsp - Oil
4 Cinnamon Sticks broken
2 Big Size Onions, sliced
2 Green chillies
2 Tbsp Ginger Garlic paste
1 whole Tomato, cut into small cubes.
2 Tbsp Coarsely crushed black whole pepper.
Salt to taste
Coriander to garnish
In a wide pot/pan heat oil.
Add the whole spices and allow them to brown a little
Now add Onion, green chillies and cook till onions are translucent.
Once the onions are cookedn add ginger garlic paste and keep mixing so that it doesn't stick to edges.
Add Tomatoes, and cook them well.
Now add the cleaned, cut chicken pieces and salt.
If desired add 1/2 tsp of garam masala powder
Mix well to coat the chicken pieces with all the spice masala
Cover and simmer for 5 - 8 minutes or till all the juices from the chicken are secreted, stirring occasionally.
Now add the crushed pepper powder to the chicken curry and cook till the chicken is fully done.
Sprinkle some water if it is too dry while the chicken is cooking.
Once the chicken is cooked and leaves oils add coriander and remove from heat.
Serve with plain rice and Parupu Rasam.