Pepper Chicken

INGREDIENTS:

Boneless Chicken - 2 lbs cut into small pieces
Oil (any) - 3 tbsp
Onion - 3 medium thinly sliced
Curry leaves - a handful (You can get this only in the Indian store)
Tomato -1 cut into pieces (or you can you any canned tomato 1-2 tbsp
Green chillies - 2 slit (spicy ones from the Indian store)
Ginger garlic paste - 1 tsp
Freshly ground black pepper - 1 tbsp
salt - as per taste
water - 1/4 cup
Cilantro - about 2 tbsp chopped for garnish.

PREPARATION:

Heat oil in a pan. Add onions, curry leaves and green chillies and fry for couple of minutes. Add ginger garlic paste and fry for a minute. Add tomato, chicken, salt, pepper and water and mix well. Cover and cook for about 10 minutes. Remove the lid and let it cook on medium flame for about 20-25 minutes, stirring ocassionally. Do not add more water. Transfer to serving dish and garnish with cilantro. Enjoy with rice, paratha, tortilla, chapathi or naan.

Chicken curry

INGREDIENTS:
Oil (any) - 4 tbsp
Chicken - About 2 lbs
Onion - 2 medium size cut
Ginger garlic paste - 2 tsp
Spices (Mix of 1 cinnamon stick, 2 cloves, 1 cardamon and fennel seeds)
Chili powder - 3 tsp
Coriander powder - 2 tbsp
Cumin powder - 1 tbsp
salt - as per taste
turmeric - 1/4 tsp
Crushed tomato - 3-4 tablespoons (Add more for more gravy)
water - About 2 cups
Cilantro - 2 tablespoons chopped for garnish

PREPARATION:

Heat oil in a pan. Add the Spices and onion and fry for couple of minutes. Add ginger garlic paste and fry for a minute. Now add the crushed tomato, chili powder, coriander powder, cumin powder, turmeric and salt. Add chicken and mix well. Add water, mix well and cover with a lid. Cook for abuot 35-40 minutes until the chicken is cooked on high flame stirring occasionally and adding water if necessary.
Transfer to serving dish and garnish with cilantro. You can have the chicken as a side dish for rice, tortilla, chapathi or naan.

Chenna curry (Chick peas gravy)

INGREDIENTS:

Chick peas - 1 can rinsed and drained
Oil (any) - 2 tbsp
Cinnamon - 1 stick
Onions - 1 medium chopped
Ginger garlic paste - 1 tsp
Crushed tomato - 3-4 tablespoons (you can add more if you want more gravy)
Chili powder - 1 tsp
Coriander powder - 2 tsp
turmeric - 1/4 tsp
salt - as needed (about a tsp)
Cilantro - about 1 tbsp chopped (for garnish)
water

OPTIONAL - YOU CAN ADD STORE BOUGHT CHENNA MASALA AND OMIT THE CINNAMON STICK, CHILI POWDER, CORIANDER POWDER AND TURMERIC.

PREPARATION:

Heat oil in a pan. Add cinnamon stick and the onions. Fry for couple of minutes until the onions turn translucent. Add ginger garlic paste and fry for a minute. Now add crushed tomatos, chili powder, coriander powder and salt. Add about 1/4 cup of water and mix well. Cover with a lid, simmer and let it cook for about 10-15 mins stirring once in between. Switch off the stove, transfer to serving dish and garnish with chopped cilantro. Enjoy with tortillas, chapathis or bread!!