Chicken Kanthari Piralan-(Chicken Capsicum frutescence’s Roast)

Chicken Kanthari Piralan-(Chicken Capsicum frutescence’s Roast)

Chicken Kanthari Piralan-(Chicken Capsicum frutescence’s Roast)


Ingredients

1) Coconut Oil - 3 Table spoon

2) Mustard seeds - 1 tea spoon
3) a) Chopped Ginger - 4 tea spoon

b) Chopped Garlic - 4 teaspoon

c) Chopped pearl onion - 300 gms

d) Chopped green Chilly -2 nos.

e) Curry leaves - few

4) a) Coriander powder - 2 Tablespoon

b) Turmeric Powder – ½ Tablespoon

c) Fennel Seeds - 1 teaspoon

5) Chopped Tomatoes- 1 Big

6) Cleaned Chicken – ½ Kg

7) a) kantharimulaku (Capsicum frutescence’s)- 12nos.

b) Green Chilly -2 nos.

c) Chopped Ginger- 1 ½ Table spoon

d) Chopped Garlic- 1 ½ Table Spoon

e) Curry leaves - 2 stems

f) Cardamom - 10 nos.

g) Cinnamon stick - 4 inch length

h) Pepper corns - 1 table spoon

i) Salt - to taste

8) Thick Coconut Milk - 1 cup

Method

Heat coconut oil in a pan, splutter mustard seeds then sauté the items written under No: 3 ( a to e), till the pearl onion becomes brown in color.

Then add coriander, turmeric and fennel powder till the raw smell out. In this stage add the chopped tomatoes and sauté till oil separates.

Then add chicken pieces and cook in low fire, when chicken is half done add the paste out of the items named under number: 7 (a to i) and cook well (do a taste test at this time and adjust the taste if required).

Finally add the thick coconut milk and cook in a medium heat until the gravy is well coated with the chicken pieces. Your dish is ready to eat.