|Great Grandmother's Pepper Chicken|
(Essentially a dry dish)
1 kg chicken, jointed; 3 onions, sliced; 2 onions chopped; ½ tsp. turmeric powder; 1 tbsp vinegar; salt to taste; 1 tsp. freshly ground pepper powder or more to taste; 1 stick cinnamon; 5 cloves, 2 sprigs curry leaves; few fried potatoes and curry leaves for garnishing; salt to taste.
Roast the cinnamon and cloves. Powder and keep at hand.
Cook chicken with 2 chopped onions, turmeric, ½ cup water, salt, vinegar and pepper. When done keep aside. Heat 2 tbsp. oil in a frying pan and add the curry leaves, followed by the onions. Fry onions to golden brown. Add the chicken (reserve stock) and gently stir fry till brown. Add the reserved stock and simmer till it evaporates. Add the roasted and powdered spices. Gently mix and remove. If gravy is desired, can add more water; simmer 2 minutes and remove. Garnish with fried potatoes and curry leaves. Serve with curd (white rice mixed with yoghurt) rice or white rice or bread.
NB This is the original recipe.
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