CURRY LEAF PEPPER CHICKEN WITH COCONUT MILK

PEPPER CHICKEN WITH COCONUT MILK 

Ingredients:
Chicken - 1/2 kg
Salt - 1 t spoon 
Curry Leaves - 2 spring 
Turmeric Powder - 1/2 t spoon 
Oil - 3 tbl spoon 
Onion - 1/4 cup
Tomato - 1/4 cup
Thick Coconut Milk - 1/2 cup
 To dry roast and grind:
Pepper - 3 t spoon 
Coriander Seeds - 2 t spoon 
Fennel Seeds - 1 t spoon 
Red Chilly - 2 small

      Wash chicken and keep aside. 
      Dry roast pepper, coriander seeds, fennel seeds, red chilly in low flame until the colour changes.

      Grind to a fine powder and add to the chicken.
      Add turmeric powder, salt along with the ground masala to the chicken and mix well.

      Allow the marinated chicken to rest for 1/2 an hour.

      In a pressure cooker add oil and 2 nd layer with chopped onion.
      Add chopped tomato, curry leaves to the 3 rd layer.

      Add the marinated chicken and pour thick coconut milk over it.

      No need to mix.
      Pressure cook the chicken with for 4 whistles or 10 minutes.

      Once steam releases, open the cooker, add curry leaves and transfer the chicken to a pan.
      Sauté on high flame until the masala gets blends to the chicken and we get the required masala consistency.
      Add 1 t spoon butter if needed.

      Enjoy coconut milk pepper chicken with rice.