Pepper Chicken Fry

This is yet another easy recipe from my kitchen, that can be whipped up in no time and the list of ingredients is easily available in almost all Indian kitchens. So if you are looking for a quick hassle free and delicately flavoured chicken dry dish, this recipe is your answer.

I made this dish on one of those days that I wanted a simple meal with daal and rice and a chicken side dish. Didn't want to spend too much time or ingredients in the cooking process. The dish has a delicate pepper and lime flavour but if you would like you can add more pepper to suit your taste buds.

Ingredients:

1. Boneless chicken - 750 gms
2. Onions - 2 medium sized, sliced thinly
3. Garlic - 8 cloves, sliced thinly
4. Ginger - 1 inch piece, grated
5. Green chilly - 4 nos
6. Freshly crushed pepper - 1/2 tbsp
7. Turmeric powder - 1/4 tsp
8. Lime juice - 1 tbsp
9. Curry leaves - 20 leaves
10. Oil - 3 tbsp
11. Salt as required

Method:

1. Cut chicken into 2 inch cubes, wash and drain excess water. Apply turmeric and set aside.
2. In a pan, heat oil add the garlic, curry leaves and ginger, saute for a few seconds and add the sliced onions. Add some salt as this will hasten the cooking process for the onions.
3. When the onions turn translucent, add the cubed chicken pieces. Cook the chicken on high flame, turning the pieces often. 
4. The chicken releases a lot of water, so there is no need to add any water.
5. When the chicken is half cooked, add the crushed pepper and mix well. And continue cooking till the chicken is cooked. 
6. Add the lime juice, mix well and put off the flame. Serve as a starter or with a meal of daal and rice.