Pepper Chicken with Lime (Kerala Style)
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.
Ingredients:
Chicken : 1 kg.
Lime: 1 no.
Onion: 2 nos.
Garlic: 6 -8 cloves
Ginger: 1’ piece
Curry leaves: 4 sprigs
Green Chile: 6 nos.
Ginger Garlic Paste: 1 tbsp
Corn Flour: 1 tbsp
Turmeric Powder: 1 tsp
Pepper powder: 1 ½ tsp
Garam Masala Pdr: 1 heaped tsp
Whole Black Pepper Corns: 1 ½ tbsp
Cardamom (whole): 2 -3 nos.
Tomato: 1 big
Coconut oil: as required
Method:
Clean the chicken and drain. Marinate chicken pieces with half a lime, salt, 1 tsp Pepper Powder, turmeric powder and Corn flour. Keep covered in fridge for half hour to one hour.
Slice the onions. Slit Green chiles. Halve the Garlic and Julienne Ginger.
Heat a pan and pour little Coconut oil. Fry the garlic first, then ginger, slit green chiles (3) and curry leaves. Drain and keep aside.
In the same oil, roast the marinated chicken for 5 minutes. Drain and keep aside.
In the same pan, pour little more oil and sauté the sliced onions, curry leaves and 3 slit green chiles.
Add the ginger Garlic paste next and sauté for some more time.
Now add turmeric powder, Pepper Powder (½ tsp) and Garam Masala.
Sauté well and mix in the cubed tomatoes and fry for few minutes.
Add Chicken pieces, combine well and add toasted and crushed peppercorns and crushed cardamom.
Add juice of half a lime and half cup water. Cover and cook till done. The gravy should be thick.
Garnish with the fried garlic, ginger and chiles. Serve hot with Rice, Naan or Rotis.
From meemiskitchen.com