Friday, 1 April 2016

Green Pepper Chicken Curry

You all knew Black Pepper is King of all spices, Here I am introducing, Green Pepper Corns, its mild but more complex and fresh flavour than black pepper corns. These are commonly found preserved in brine or pickled. Green pepper corns popular in French, Thai and Western European cuisine. In addition to being a culinary treat, have numerous health benefits. They are good for the digestive tract and reducing gas. They also help fight bacterial growth in the intestine. It has high content of iron, vitamin K, and antioxidants. The skin of the peppercorn is helpful in breaking down fat cells, so eating green pepper corns can even help you lose weight. A chemical found pepper, pipeline, may have some use in helping other chemicals work in the body, and it may have anti-cancer properties as well. In all, green peppercorns are a healthy and tasty condiment, and well deserving of their place on every table. So try to include this in your diet whenever possible. Here is Green Pepper Chicken curry recipe for you all to try.


To marinate
  • Chicken 600gm, medium pieces with bones
  • Garlic 2 cloves, crushed
  • Ginger 1 small piece, chopped
  • Green Pepper Paste 1 tbsp
  • Curry Leaves 1 sprig, chopped
  • Coriander Powder 1 tsp
  • Water 1/4 cup
  • Salt
For the gravy
  • Shallots / Small Onion 10 nos, chopped
  • Garlic 2 cloves , chopped
  • Ginger 1 small piece, chopped
  • Green Chilli 3 nos, chopped
  • Turmeric Powder 1/4 tsp
  • Coriander Powder 1 tsp
  • Curry Leaves 1 sprig
  • Coconut Oil 2 tbsp
  • Water 1/4 cup
  • Salt
To make a paste 
  • Cashew Nuts 8 nos, soaked in warm water for 15 minutes
  • Green Pepper Cornes 1/4 cup

Clean and cut chicken and drain water well. Marinate chicken pieces with the ingredients under "To Marinate" and keep it for 20 to 30 minutes. After that cook chicken with little water in a sauce pan or in the pressure cooker for 2 whistles, and keep it aside.

Grind soaked cashew nuts with pepper cornes and make a paste and keep it aside.

Heat a deep kadai or skillet with 2 tbsp of coconut oil in a medium flame. Add chopped garlic and ginger and saute for few seconds. Then add chopped shallots and saute until the shallots become brown. Add green chilli and saute for 1 minute. Now add turmeric powder and coriander powder saute for few seconds on low flame. Add ground cashew green pepper corn paste and stir well. Add little water and cook for 1 minute. Now add the cooked chicken with broth. Keep the flame on medium low and cover and cook for 6 to 8 minutes. Open and check salt, if need add accordingly. Add 1 sprig curry leaves and remove from flame. Just check the gravy is thick enough. Its a medium gravy dish. Serve warm with Ari Roti, Chapathi or with rice. 

NB: If you feel to add garam masala then add a pinch at last in the gravy. I didn't add because i don't want to spoil the fragrance of fresh pepper corns.  I made Black Pepper chicken curry before, you can try that also. Enjoy cooking.. 

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