Coorg Pepper Chicken Dry Recipe

It is one of those unassuming, ordinary sorts of dishes that can transform a meal into something special. Easy to rustle up at short notice, since it does not bother with any complicated ingredients or equipment, it was a favorite when unexpected guests arrived at estate homes.

Nutritional info

  • 13.4 gm
    Total Fat
  • 10.7 gm
  • 5.2 mg
    Vitamin C
  • 40.1 mg
  • 1.6 mg
  • 9.1 gm
  • 89.2 mcg
    Vitamin A
  • 225.5 kcal
50.0 Gm(50.0 gm) Chicken, Breast
1/4 Julienne Cup(29.0 gm) Onion
1/4 Chopped Cup(39.0 gm) Tomato
1.0 Chopped Tbsp(3.0 gm) Coriander Leaves
5.0 Number(0.55 gm) Kadi Patta
1.0 Tsp(5.0 gm) Tamarind
1.0 Tsp(5.0 gm) Ginger Garlic Paste
1/2 Powder Tsp(1.0 gm) Black Pepper
1/2 Powder Tsp(1.0 gm) Red Chilly
1/2 Tsp(0.82 gm) Dhania Powder
1/4 Tsp(0.44 gm) Jeera Powder
1/4 Tsp(0.63 gm) Black Pepper
1/8 Tsp(0.29 gm) Haldi
1/4 Tsp(1.0 gm) Salt
2.0 Tsp(7.0 ml) Oil
50.0 Ml(50.0 ml) Water
  • Heat 2 tsp oil in a frying pan to add 5 kadi patta, 1/4th tsp whole black pepper, 1/4th cup julienne onion and sauté.

  • Once the onions start turning slightly transparent, add 1 tsp ginger garlic paste, 1/4th cup chopped tomato and sauté.

  • Once the tomatoes are softened and reduced, add the chicken pieces and mix well.

  • Once the chicken is properly mixed with all the ingredients, cover and allow it to cook.

  • Once the chicken is golden brown, remove the cover to add 1 tsp tamarind pulp, 1/8th tsp haldi, 1/4th tsp salt, 1/2 tsp red chilli powder, 1/2 tsp dhania powder,1/4th tsp jeera powder and 1/2 tsp black pepper powder.

  • Pouring in a little water mix properly.

  • Sprinkle 1 tbsp chopped coriander leaves, cover and allow it to cook again.

  • Once done, take off the flame and transfer to a serving bowl.

  • Serve hot with chapatti or rice.