Dad had a special liking for all dishes cooked in the style of his hometown, so naturally this recipe featured at the top of his best food list.

INGREDIENTS

1 kg chiken, 3 tbsp ginger-garlic paste, 100 gm peppercorn, ¼ cup oil, ¼ tsp turmeric powder,

10 dry red chillies, 2 onions, 1 pod peeled garlic, 5 cardamoms, 5 cloves, 1 inch cinnamom sticks, a few curry leaves, salt to taste.

INSTRUCTIONS

• Wash and cut the chicken into small pieces.
• Finely chop the onions.
• Dry grind the peppercorns.
• Break the cinnamon and the dry chillies into medium pieces.
• Pour the oil in a deep frying pan or kadai and fry the cinnamom, cloves, cardamoms, curry leaves,, peeled garlic and onions till golden brown; add the ginger-garlic paste, broken red chillies, salt and turmeric.
• Add the chicken and fry for 5-7 minutes and then add half a cup of water; cover and cook on the low flame. Keep stirring until it is drier and cooked.
• Add the pepper powder and fry for 5 minutes, remove from the stove.

Serve with rotid or rice.

Note:

You can use the same method for mutton pepper fry.

You may also add 2 cups of coconut milk after adding the chicken/mutton for a different flavour.