1 kg chicken cut into medium size pieces
3 large onions sliced finely
2 teaspoons pepper powder
1 teaspoon tumeric powder
2 tablespoons oil
salt to taste
Heat oil in a pan and fry the onions lightly. Add the chicken and mix in the pepper powder, tumeric powder and salt. Add ½ cup of water and cook on low heat till the chicken is tender and semi dry. Simmer for 10 more minutes stirring occasionally till the chicken gets a good shiny colour.
Alternately, the chicken can be par boiled with a little water and then added to the sautéed onions and pepper.
COLONIAL STYLE PEPPER CHICKEN
My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My Recipe books are a means of preserving for posterity the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups.
Tel +919845571254 Email bridgetkumar@yahoo.com
www.anglo-indianfood.com
http://memoriesofkgf.blogspot.com
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I have tried this recipe and used it many times. It is tasty, easy to make and u never go wrong. Thanks
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