Shredded Chicken with Pepper Masala

It was our family resolution to turn vegetarian in 2019, and it was very easy for me and Neha as we eat non vegetarian food only occasionally. But hubby found it a bit difficult to stick to only vegetarian diet especially while traveling. So he broke the resolution and started eating non vegetarian food somewhere around mid of 2019. But, now since he is on a low carbohydrate

and high protein diet, chicken has again found its place in my kitchen 🙂  

Here is a simple and spicy chicken dish which can be cooked up in a jiffy. If you happen to have cooked chicken in your refrigerator, this will get done in under ten minutes. By what my hubby had described a dish called “pichhi potta kozhi” from a restaurant in Chennai, this is I guess a bit similar to that 🙂 Enjoy this with hot steaming rice or phulkas. Stay tuned for more such easy and simple recipes. If some of you are interested, you can click here for some chicken, fish and egg recipes.

Ingredients:

• Chicken pieces 250 gm

• Salt to taste

• Onion 1 big
• Grated garlic 2 tsp
• Grated ginger 1 tsp
• Freshly ground pepper 1 tbsp
• Turmeric powder 1/2 tsp
• Red chili powder 1/2 tsp
• Coriander powder 2 tsp
• Curry leaves handful
• Coriander leaves for garnish
• Oil 1 tbsp

Method:

• Clean and wash the chicken pieces thoroughly.
• Add salt, a quarter teaspoon of turmeric powder and a tablespoon of water and pressure cook it till its fully cooked.

• Cool and de bone the pieces and shred them into small pieces.
• Slice the onion finely and chop the tomato into small pieces.

• Heat oil in an iron kadhai or skillet and add the sliced onion and curry leaves.

• When they turn, translucent, add the grated ginger and garlic and saute till its golden.

• Now add turmeric powder, red chili powder, coriander powder and salt. Cook till the raw smell goes off.

• Add the finely chopped tomato pieces and cook till the tomatoes are mushy and soft.

• Throw in the shredded chicken and toss.

• Add freshly ground pepper powder n mix.

• Cover and cook for five minutes so that the chicken pieces absorb the flavour of all spices.
• Finally, garnish with finely chopped coriander leaves and some more ground pepper.

• Serve it hot with steamed rice 🙂