Garlic and Pepper Chicken

I've rediscovered a cookbook that was sitting on my shelf untouched for several years. I'm now into Healthy South Indian Cooking by Alamelu Vairavan and Patricia Marquardt.  This chicken recipe lists many ingredients.  Don't be put off-include what you have.  If you get into Indian cooking you will buy the basic spices and have them on hand. I made a few minor changes in the recipe.

The chicken is beautifully tender and tasty. It would go perfectly with a simple rice dish and almost any type of vegetable.  The cookbook authors recommend Green Beans Poriyal. I will include that recipe in another post.

2 lbs. boneless, skinless chicken thighs
3 tbl. canola or corn oil
4-5 small pieces cinnamon stick
1 bay leaf, crumbled
2 dried red chili peppers
1 tsp. cumin seeds
1/2 tsp. fennel seeds
1 tsp. urand dal
1/2 c. chopped onion
10 garlic cloves, cut in half
1/2 tsp. turmeric powder
1 tbl. minced fresh ginger
1 1/2 tsps. ground black pepper
salt to taste
1 tsp. curry powder, more if desired
3/4 tsp. cayenne powder
1/4 c. chopped fresh coriander

Cut the chicken into medium size pieces.  Rinse, drain and set aside.

Heat oil in a large cast iron skillet over medium heat.  When oil is hot add cinnamon sticks, bay leaf and red chili peppers.  Add cumin, fennel seeds and urad dal.  Add onion and garlic and saute for a few minutes.  Stir in turmeric powder.

Add chicken and ginger to skillet.  Cook, covered, over low heat until the chicken is partially cooked.  Add black pepper, salt, curry powder and cayenne powder together with the coriander.  Stir well to coat the chicken with the spices.  Add 1/4 to 1/2 cup of warm water, adding 1/4 cup at as time.  Stir and cook chicken, covered, over medium heat for 12 to 15 minutes.