Chicken - 1 kg boneless cut into small pieces.

Onion - 3 cut into square pieces

Capsicum - 2 cut into square pieces and seeds removed

Green chilies - 6-7

Tomatoes - 1 cut into 4 pieces

Ginger garlic paste - 2 tbsp

Soya sauce - 21/2 tbsp

Chili sauce - 1 tbsp

Vinegar - 1tbsp

Aginomotto - 2 pinches

Red colour - a little

Cornflour - 1 tbsp dissolved in water

Chilly powder - 1 tsp

Salt

Oil

For the batter

Maida - 5 tbsp

Egg - 1

Cornflour - 2 tbsp

Salt to taste

Water

Mix the egg, maida, cornflour, salt and water and prepare a thick batter.

Mix half of the soyasauce, vinegar salt chilly powder and cook the chicken with 2 cups of water.

Retain the stork. take the cooked chicken pieces and mix them in the above said batter and fry in hot oil to a golden brown colour.

Heat oil in a pan and add ginger garlic paste, saute then add the onions and capsicum, green chillies and saute till the onions turn translucent in colour.

Add the red colour, aginomotto and tomatoes.

Add chilly sauce the remaining soya sauce, vinegar, as well as the stork.

Add the cornflour and the chicken pieces and keep stirring on low heat till the gravy becomes thick. garnish with cellary and serve.

The above preparation can be followed with beef to make chilly beef , or with prawns and cauliflower.paneer can also be made chilly with the above recipe.

Chicken - 1 kg

Onions - 4

Tomatoes - 2

Ginger garlic - 2 tbsp

Saunf powder - 2 tsp

Mustard seeds - 1 tsp

Garam masala - 2 tsp

Cumin powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Pepper powder - 6 tsp

Coriander powder - 2 tsp

Vinegar - 1 tbsp

Coriander leaves chopped

Cut chicken into small pieces. marinate the chicken pieces with 2tsp pepper powder and vinegar for 1 hour.

Heat oil, add mustard when it starts spluttering add fennel seeds and fry. then add the ginger garlic paste and onions and fry till golden brown in colour.

Add the tomatoes finely chopped, and saute on medium heat till the tomatoes are cooked.

add chicken pieces, garam masala, turmeric, coriander powder, salt and cook on low heat with 1 cup water for 10 minutes.

When cooked add cumin seed powder, coriander powder, pepper powder and cook till done.

garnish with coriander leaves and serve.

Tips pepper chicken goes well with coconut oil and if prepared to a dry gravy. the amount of pepper used can be varied according to taste.

Chicken : 1 kg.

grated coconut : 4 nos.

Potato : 200gms.

Sliced onion : 300gms.

Sliced green chillies : 30gm

Shredded ginger : 10 gm.

Ginger - garlic paste : 10 gm.

Coconut oil : 150 gm.

Chilly powder : 2 tsp.

Coriander powder : 2 ½ tsp.

Tumeric powder : ½ tsp.

Garam masala powder : 2 pinch.

Sliced shallots : 25 gms.

Curry leaves : 1 sprig.

Salt : to taste.

Vinegar : 25 ml.

Heat the oil and saute the onion , ginger ,green chilli and fry it till it turns golden brown.

Add the ginger -garlic paste, chilli powder , coriander powder and tumeric powder and saute it well.

Add tomato pieces and saute it well.

Add in the third extraction of the coconut milk and add in chicken pieces and cook the chicken

in this mixture till it reduces to half.

Add in the first extraction and add in the potato pieces.

Add in the second extraction of coconut milk and then cook for a while.

When the chicken is cooked add the vinegar,salt, garam masala powder.

Add in the first extraction of coconut milk and reduce it to half .

Garnish it with the fried shallots.

And serve hot with Appams