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Chettinad Chicken Pepper Fry
(Southern India)
(Kozhi Melagu Varuval)

1 chicken
2 tbs veg. oil
2 medium onions
2 cloves garlic
3/4 inch piece fresh root ginger
1 tsp turmeric
1 tsp cayenne pepper
1 tsp ground coriander
6 fresh or dried curry leaves
2 oz crushed black peppercorns
3/4 cup peeled chopped tomatoes
salt

Cut the chicken into small pieces. Heat the oil and fry the finely
chopped onions, garlic and ginger. When they begin to turn color,
add the spices and cook for a few minutes longer. Now add the
tomatoes and salt to taste and cook for a further 5 minutes.

Put in the chicken pieces and stir so that they are thoroughly
coated with the sauce. Cover and simmer for about 30 minutes. At
the end of this time the mixture should be almost dry, but you need
to check from time to time and add a little water if necessary.

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