Ingredients:

• 2 lbs Chicken breast and thigh pieces
• 1 tbsp Black Peppercorns
• 2 tsp White Vinegar
• 1 tsp Ginger paste
• 1 tsp Garlic paste
• 2 Green Bell peppers
• 1 tsp finely chopped Garlic
• 1 large Onion
• 6 Green chillies
• 1/4 cup Soya Sauce
• 3 tbsp Oil
• 3 tbsp Fresh Coriander
• Salt to taste

Method:

1. Cut the chicken into approximately 2 inch pieces.
2. Wash the pieces thoroughly and pat dry with a towel.
3. Dry roast the peppercorns in a pan and grind them coarsely.
4. Marinate the chicken pieces with ground peppercorn, ginger/garlic paste, vinegar and salt for at least 3 hours.
5. Take some oil in a wok or large heavy bottom vessel. To the partially hot oil, add finely chopped garlic and slit green chillies. Keep stirring.
6. Cut the onion and bell peppers into 1/2 inch cubes and saute them in the oil. Stir fry until the vegetables appear semi-cooked.
7. Reduce the flame to a medium intensity and add the marinated chicken. Do not cover the vessel and stir from time to time.
8. Once the chicken turns slightly brown on the surface, cover the vessel. Allow the chicken to simmer on a low flame for approximately 30 mins. Stir occasionally.
9. Uncover the vessel and add soy sauce to the chicken. Allow the chicken to simmer in the soy sauce for about 10 mins.
10. Garnish with finely chopped fresh coriander and serve with hot steamed rice.

Recipe courtesy of Naina Amladi