SS Pepper Chicken Masala

Servings: 4

Ingredients

1 lb Chicken Thigh boneless skinless

1 cup chopped Onion

12 Curry Leaves

1 tablespoon ginger garlic paste

2 Tbsp canola oil

2 tablespoons (1?) of S&S Chetlinad pepper spice mix OR 1 tsp each of black pepper powder, coriander powder, cumin powder, fennel powder

1 Tsp Ground Turmeric

½ Tsp Kashmiri Chili Powder (omit)

½ Tsp Salt

125ml (½ Cup) water

Directions

1. Cut the chicken thighs into bite-sized pieces.
2. Put a pan/ wok on the heat and when it is hot add the oil
3. Throw in the chopped onion and fry (stirring regularly) until golden which should take around 10 minutes.
4. Add the chicken, curry leaves, garlic and ginger. then fry for 2-3 minutes.
5. Add the S&S chettinad Spice mix or individual powders mentioned in ingredient list, salt, turmeric and Kashmiri chilli pepper and stir.
6. Pour in the water and reduce the heat to medium-low and simmer for 15-18 minutes, if the water completely evaporates top it up as the chicken cooks.
7. Garnish with cilantro.

Notes

Yummy, but often too spicy