Description
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This video is about How to make Traditional Black Pepper Sour Chicken Curry Recipe | Chicken Ambulthiyal | Chicken Ambulthiyal Curry | Pepper Chicken | Pepper Chicken Curry | Sour Chicken Curry | Chicken Recipe | Pepper Chicken Recipe | Chicken and Sour | Simple and Tasty Pepper Chicken Gravy | Spicy Pepper Chicken Curry | Chicken Masala Curry | Pepper Chicken Masala Gravy | Chicken Masala
Ingredients
To make the Goraka Spice Paste
Goraka 15 pieces
Garlic 5 cloves
1/2 cup of water
Black Peppercorns 1 and 1/2 tablespoons
To make the Chicken Ambulthiyal
Chicken 1 kg
Black Pepper Powder 2 tablespoons
Turmeric 1 teaspoon
Red Chilli Powder 1 tablespoon
Roasted Curry Powder 1 tablespoon
Curry Leaves
Pandan Leaves
Lemongrass
Cinnamon
Cardamom
Cloves
Garlic and Ginger Paste 2 tablespoons
1 cup of water
Coconut Oil 5 tablespoons
Quick and Easy Chicken Curry Recipe! Black Pepper Sour Chicken Curry (Chicken Ambulthiyal Curry)
Goraka, often referred to as brindle berry, Malabar tamarind, Garcinia gummi-gutta, or Garcinia cambogia, is used to make a spicy, sour, pepper chicken curry.
A hot chicken dish without gravy that resembles grilled chicken in appearance and flavor but is prepared on a stovetop.
The usage of goraka is one of the main ingredients of this black pepper chicken. This ingredient gives this dry chicken curry its distinctive flavor.
Its main flavor contribution to the dish is a sour flavor. Pepper and the sour taste are the two flavors that stand out the most.
How to make Black Pepper Sour Chicken Curry
Method
Cut and wash the chicken thoroughly, remove any extra fat, and leave it aside.
Making the Ambulthiyal Paste
Put the garlic cloves and goraka pieces in a pan with half a cup of water. Slow simmer until the goraka is tender and soft.
Use a few tablespoons of the same water, black peppercorns, garlic cloves, goraka and blend it to make a thick paste.
How to marinate the chicken for the Ambulthiyal
Place the chicken in a large bowl.
Add black pepper powder, chilli powder, turmeric, roasted curry powder and salt.
Combine all ingredients and rub the dry spices on to the chicken.
Finally, add the goraka paste and rub it onto the chicken parts. Allow it to marinade for 30 minutes.
Add the marinated chicken to a cooking pan.
Add curry leaves, pandan leaf, lemongrass, garlic and ginger paste, cinnamon, cardamom, cloves and coconut oil.
Add 1 cup of water, place the chicken ambulthiyal curry over a low flame, and let it simmer slowly.
Once the gravy has thickened, taste it for seasoning and add salt as necessary.
Maintain a low-medium heat while slowly simmering the chicken curry until all the water is absorbed and it turns into a dry curry. If necessary, add a tablespoon of oil.
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Grandma