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Curry Leaf Pepper Chicken is one of the most wonderful dish with a combo of flavors emanating from the naturally aromatic earthy flavored.
Curry Leaf Pepper Chicken is one of the most wonderful dish with a combo of flavours emanating from the naturally aromatic earthy flavoured leaf commonly known as curry leaf or karipak and the heat or spiciness from the freshly ground pepper corns infused in... Read More..
Kodi vepudu, varuval, Muragira mansa Bhaja
Curry Leaf Pepper Chicken is one of the most wonderful dish with a combo of flavours emanating from the naturally aromatic earthy flavoured leaf commonly known as curry leaf or karipak and the heat or spiciness from the freshly ground pepper corns infused into chunks of chicken cooked in a yummy onion tomato and spices thick gravy.
This chicken preparation is very yummy, finger licking and exotic dish that tastes extremely well with rice, roti or chapatti. It has strong flavours lending from these nice green shiny dark green leaves that is complimented with black pepper and fennel seeds to balance the taste and flavours.
This is a complete package of flavours comprising of spicy, sweet and earthly lemony flavours that gives a huge zest to the taste buds. Use of fresh curry leaves are the best as they are fresh and contain strong flavours. Vah! The fragrance of curry leaves is quite divine, intoxicate and a wonder herb. Its lemony flavour and aroma adds that extra kick to the dish and is addictive.
Curry leaves are widely used in various Indian, Sri Lankan, Indonesian and Malay dishes. This amazing spice called curry leaves, karivepaaku, karipatta or kariveppillai in India can singularly dominate its fragrance into the dish highlighting its taste and flavours within the dish. It is one of the most essential magical herbs largely used in South Indian cooking.
A dish missing out the curry leaf lack the verve and depth of flavour and zest that makes this style of cooking truly exuberant. Curry leaves have an alluring fragrance that by just crushing the leaf between your fingers, gives a pungent citrus scent. It is one of the main culinary essences that are added right from appetizers to main course. Its aroma and flavours are unique and cannot be substituted with any other herb.
These humble greens leaves are usually used for flavouring rasam, vegetarian and non-vegetarian curries/ gravies, chutneys and buttermilk. Though they look similar, unlike bay leaves, curry leaves are edible and are used in multiple ways. They are generally added at the beginning of the recipe, sizzling in hot oil which helps in infusing its fragrance into the oil and then adding ingredients such as vegetables, cooked basmati rice or poultry.
As the final seasoning to a dish, these little leaves are sizzled in hot oil along with other spices such as black mustard seeds, cumin seeds and the hot seasoned oil is poured over a prepared dish of plain yogurt (raita) or stewed lentils like Sambar or Rasam (curry leaf Rasam).
Apart from lending its fantastic aroma into our palates, it offers amazing medicinal benefits. These leaves are rich in calcium, phosphorus, iron, and vitamins A, B, C and E. Alkaloids present in kadi patta are believed to have antioxidant properties. In India, curry leaves are commonly used in Ayurveda for the treatment of various disorders.
It is especially useful to aid digestion and is a good home remedy for indigestion, heartburn, and nausea. The juice of fresh leaves along with sugar and lime juice may help ease the symptoms of indigestion and heartburn as well as prevent nausea and vomiting.
The dried powder can also be added to buttermilk and used for an upset stomach. Generally fresh leaves are found in almost every other dish but have its own importance and taste unique. Curry leaves are commonly used in a variety of dishes such as: upma, karipak rice, mint coriander and curry leaves thuvaiyal, chicken fry, curry leaves mutton etc.
Black pepper is widely used in Indian cuisine at all stages of cooking process and as a table condiment. They are known by various names in India such as Kali mirch, Gulki, Menasu, Kuru mulagu, Marichan, Vella, Savyamu, Miriyalu etc. The secret of mastering the art of Indian cooking requires a thorough knowledge of the properties of each spice and its blend with other spices.
Black pepper is broadly used in different types of cuisine, all over the world. It is an important spice and usually used in excess during the winter season in North India, mainly to impart warmth and pungency to vegetable dishes. In South India, black pepper is used as a flavouring spice in both vegetable and non-vegetable preparations.
Black pepper is by far considered the most used type of peppercorns. It can be used for almost every kind of dish, even in making sweets. Black pepper is a flavouring ingredient and notably used in food products that include the non alcoholic beverages, candies, baked foods, meat and meat products, Cheese, Condiments and relishes, etc.
How to make Curry Leaf Pepper Chicken:
Chicken pieces - 750 gms
Chilli powder - 1 tbsp
Coconut, grated - 2 tbsp
Coriander, chopped - 1 bunch
Coriander powder - 1 tbsp
Curry leaves - 3 sprigs
Fennel seeds - 1 tsp
Ginger garlic paste - 1 tsp
Oil - 2 tbsp
Onions - 1 no
Pepper,freshly crushed - 2 tbsp
Salt - to taste
Tomatoes - 2 nos
Turmeric powder - ¼ tsp
Heat oil in a pan and when it becomes hot, add onions, salt and cook for 2 minutes till they become translucent. Add ginger garlic paste, turmeric and sauté well. Add tomatoes, grated coconut, chilli powder, coriander powder and mix well. Cover the pan with a lid and cook for 2 minutes.
Let it cool down and grind to make a paste in the blender. Heat oil in a pan, add fennel seeds, curry leaves, chicken pieces, and salt. Sauté it for 2 minutes and then add freshly crushed pepper corns. Mix well. Add the paste of onion-tomato-coconut and mix well.
Cover and cook for 20 to 25 minutes. Add some more crushed pepper, chopped coriander and mix well. Cover and allow cooking for 5 minutes and then switch off the flame. Serve hot with rice, roti or any Indian flat breads. The essence of curry leaves infused into the succulent chunks of chicken gives a pleasant lemony taste along with the heat from black pepper tickling your taste buds and for sure a wonderful remedy to cure cold, cough and body ache.
The curry leaves adds its magical flavours into the chicken increasing your salivary secretion for want for more delicious recipes like these. Do give this a try; as its earthy, herby, lemony, citrusy flavours are really tempting the taste buds. Watch the making of Curry leaf pepper chicken and enjoy cooking.
bullsnutsoz Posted on Fri Jul 19 2013
Australians also appreciate Sanjays great workReply 0 - Replies
Dreameasy218 Posted on Sat Jul 20 2013
Mr.thumma i really like the way you say Vaaaffff not wow... Hats off... Keep inspiring people to cook..Reply 0 - Replies
SANTHAJI PERVAR Posted on Mon Jul 22 2013
Tomato overwhelms the pepper, i would not add tomato.Reply 0 - Replies
Prabha Reddy Posted on Mon Jul 22 2013
Made this yesterday and it tasted sooooo goood.. Thank u Chef!!Reply 0 - Replies
sudha satish Posted on Wed Jul 24 2013
Chef! Special request once again for ankapur chicken made with desi chicken! Please!!Reply 0 - Replies
777cpt Posted on Thu Jul 25 2013
Thank you sanjay for this incredible flavourful dish, i'm in the middle of making it right now :DReply 0 - Replies
Ramandeep Kaur Posted on Fri Jul 26 2013
Thank you for the wonderful recipe...it was filled with a lot of flavour :)Reply 0 - Replies
Sujeewa Prasannaarachchi Posted on Fri Jul 19 2013
You don't know Chef how Sri Lankan Love curry leaves. there is a huge curry leaf tree in every Sri Lankan's backyard. We have beautiful 'Tadka' using curry leaves in many Sri Lankan dishes. We called it 'Temparadu'. I love thiReply 0 - Replies