Ingredients:

• 1 lb – skinless Chicken legs (or cubed breasts)
• 2 – large Onions
• 1 – chopped Capsicum or green bell pepper
• 1/2 inch – Cinnamon stick
• 8 – green Cardamoms
• 3 to 4 – Dried red chillies
• 2 – Green chillies
• 6 to 8 – Black Peppercorns
• 3 – Garlic cloves, crushed
• 1 inch – ginger, finely chopped
• 2 tbsp – coriander powder
• 1 tsp – cumin powder
• 1/2 tsp – Turmeric powder
• 1 tsp – chilli powder
• 1/2 tsp – salt
• 1/2 cup – Tomato paste or 2 large Tomatoes, chopped
• 1/2 cup – water
• 2 tbsp – Vinegar or Tamarind pulp
• Some vegetable oil or Ghee

Method:

1. Grind the green chillies, ginger, garlic and half the onions to a coarse paste.
2. Heat 2 tbsp oil and fry the remaining onions. Set aside.
3. Add the remaining oil and saute the whole spices – cardamom, cinnamon, red chillies and peppercorns.
4. When they crackle, add the onion paste and saute for 3 minutes.
5. Add the spice powders and salt. Cook for 3 minutes.
6. Add the tomatoes, vinegar and some water. Simmer for 5 minutes until the gravy thickens.
7. Add the chicken and capsicum pieces. Cover and continue cooking on medium heat for 12-15 minutes (or pressure cook for 1 whistle on high and then simmer for 3-4 minutes) until the chicken is done.
8. Add the fried onion halves. Cover and cook for another few minutes.
9. Garnish with chopped coriander, grated coconut or fried onion.
10. Serve hot with rotis or rice.
11. Recipe courtesy: http://www.lilchefsworld.com/

Recipe courtesy of Lil’ Chef