Pepper chicken

This chicken recipe is Kerala style kurrumulaku kozhi. The spicyness comes from the peppercorn, freshly crushed with a mortar and pestle.

The backdrop is the woods of Kista, a suburb in Stockholm. We went for a lovely morning walk here. There were a few cyclists and dog walkers. Kista forest is adjacent to the galleria, the subway and technopolis cluster, which is the second largest in the world after Silicon Valley.  My hubby worked in Kista and the galleria was our favourite haunt. 

For marination you need,

Chicken, boneless - 1/2 kg

Himalayan rock salt, crushed - 1 tsp

Peppercorn, crushed - 1 tsp

Turmeric powder - a pinch

Lemon - 1

For the dish you need,

Olive oil - 1 Tbsp

Onion - 4 medium size

Spring onions - a bunch

Green chili - 1, minced

Curry leaves - a sprig

Garlic - 6, peeled

Ginger - 2", peeled

Cumin powder - 1 and 1/2 tsp

Chicken masala - 1 and 1/2 tsp

Peppercorn, crushed - 1 tsp

Coriander leaves - a bunch

Chop chicken into 2" pieces. Marinate with salt, turmeric powder, pepper and the juice of a lemon for half an hour.

Slice onions and spring onions into small pieces.

Heat a saucepan and add oil. When it becomes hot, add onion, spring onion, chili and curry leaves. Saute on slow cook until onions brown, which takes around 10 minutes. Keep aside to cool.

Mince garlic and ginger. Grind garlic, ginger and half of the onion saute into a rough paste. Add a splash of water if needed.

Add ground mix into the saucepan. Add cumin powder, chicken masala and crushed pepper. Stir for a few minutes.

Add marinated chicken. Stir and cover with a lid. Cook, stirring often for about 15 minutes or until the chicken becomes tender. 

Garnish with coriander leaves and serve warm with chapati.

Recipe adapted from https://www.alittlebitofspice.com/kerala-style-pepper-chicken-nadan-kurumulaku-kozhi-recipe