Spicy Pepper Chicken

Ingredients:
Chicken - 1/2 kg ( cut into medium size )
Onion large - 1 ( finely chopped )
Tomato - 1 ( chopped )
Ginger garlic paste - 2 tbsp
Green chillies - 1 no
Curry leaves - 2 string
Corriander powder - 1 1/2 tbsp
Turmeric powder - 1 tsp
Chilli powder - 1/2 tsp
Freshly ground black pepper - 2 tbsp
Cinnamon - 1/2' piece
Clove - 1
Cumin seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Bay leaf - 1
Oil - 2 tbsp
Salt to taste.
Method:

• Heat oil in a kadai, add cinnamon,cloves,cumin seeds,fennel seeds and bay leaves. Fry them a minute.
• Now add chopped onion and green chilli fry them until it turns into golden brown.
• Then add ginger galic paste and fry 2 to 3 minutes.
• Add chopped tomatoes, fry 2 minutes and add chicken pieces along with corriander powder, chilli powder,turmeric powder and salt.mix well.
• Fry them 5 minutes.
• Now add pepper powder and add cup of water and close the lid.
• Keep the flame on a medium heat and stir from time to time until the chicken is cooked
• When the gravy thickens, add curry leaves and remove frome flame.

• Serve hot with steamed rice.

Kongunaatu kozhi Soup and Varuval / Spicy Chicken Soup and Chicken Fry

Ingredients:
Chicken ( with bone ) - 2 lb ( small pieces )

Onion -1 ( chopped )

Tomato - 1 small size ( chopped )

Ginger garlic paste - 1 tbsp

Mustard seeds - 1 tsp

Turmeric powder - 1 tbsp

Green chillies - 2 nos

Red chillies - 2 nos

Curry leaves - few

Oil - 2 tbsp

Salt to taste.

For the paste:

Small onion 20 nos or large onions - 1 ( cut into medium size )

Red chillies - 3 nos

Fennel seeds (sombu ) - 1 tbsp

Cumin seeds ( seerakam ) - 1 tsp

Pepper corns (milaku ) -1 tsp

Curry leaves - few

Cinnamon - 1 no

Split roasted gram ( pottu kadalai ) - 1 tbsp.

Coconut - 2 tbsp ( grated )

Corriander powder -4 tbsp.

Method:

In a pan heat 1 tbsp of oil and fry all the items except coconut and corriander powder .when it turns to golden brown then add coconut and corriander powder and mix it. remove from heat After it cools down, blend to a smooth paste.

Soup:

• In a vessel heat 1 tsp of oil, add mustard seeds after pop ups add onion 1 tsp, 1 green chilli and curry leaves and saute 1 minute.
• Now add 1 tsp of ginger garlic paste fry few seconds. Add tomato and fry 1 minute.
• Then add chicken pieces along with turmeric powder and salt.and saute till they start to turn white.
• Now add ground paste and mix well. add 5 cups of water or required water. cook until chicken becomes soft.
• Now filter the soup and chicken and keep aside. Soup ready.

Varuval or Fry:

• Heat oil in a pan, add mustard seed after pops,add chopped onion,chillies and curry leaves. fry 2 minutes.
• Add ginger garlic paste fry 1 minute.
• Now add chicken pieces along with 2 ladles full of soup.
• Taste and add salt accordingly.Adding the soup, helps in blending the flavours of the spices with the chicken pieces and bring it all together.
• Fry them for about 5 minutes on low heat until dry consistency.
• Finally add fresh pepper powder and curry leaves.
• Varuval ready.
  Serve the soup hot in soup bowl or with steamed rice and enjoy it with the varuval.

It goes well with idli and kal dosa also.

Pallipalayam Chicken

Ingredients:
Chicken - 2 lb ( cut into small pieces )
Small Onion - 20 nos ( chopped )
Red chillies - 10 nos ( seeds removed, broken into 3 or 4 pieces )
Mustard seeds - 1 tsp
Turmeric Powder - 1 tsp
Curry leaves - 1 or 2 string
corriander leaves - 1 tbsp ( chopped )
Ginger garlic paste - 1/2 tsp
Oil - 2 tbsp
Salt - to taste.
Method:

• Heat oil in a kadai, add mustard seeds when it pops up, put onions,red chillies and curry leaves.
• Sauté till onion turn into light brown.
• Now add ginger garlic paste fry 1 minute
• Then add the chicken,turmeric powder and salt and just sprinkle water.
• Close the lid ond cook on low flame until the chicken fully cooked.
• Open the lid and fry for about 5 minutes on low heat until dry consistency.Garnish with fresh coriander leaves and serve with rice.