chicken ambulthiyal curry(black pepper-sour chicken curry).

Ingredients

• To make the goraka spice paste.
• 18 pieces of goraka(in a paste form 3 tablespoons. if you are substituting goraka with tamarind, in a paste form use, 2 and 1/2 tablespoons.
• Tamarind pulp with seeds-soak 3 tablespoons of tamarind in 1/4 cup of hot water for 10 minutes, squeeze and remove seeds to use the thick tamarind juice).
• To make the chicken ambulthiyal.
• 700 g of chicken
• 1 and 1/2 tablespoon of black pepper powder
• 1 teaspoon of turmeric
• 1 tablespoon of red chilli powder(reduce to 1 teaspoon if you need it less spicy)
• 1 tablespoon of roasted curry powder(read notes above if you are looking for a substitute ingredient)
• A sprig of curry leaves
• 2-inch piece Pandan leaf
• 1 stalk of lemongrass slightly bruised
• 1-inch piece cinnamon
• 1 tablespoon of minced or roughly chopped garlic
• 1 cup of water
• 2-3 tablespoons of oil
• 1 tablespoon of black peppercorns
• 4 cloves of garlic

Instructions

1. 1

   Cut and wash the chicken parts thoroughly, remove any excess fat trimmings, make sharp and deep incisions(2-3) over the meat especially if you are using legs, set aside.

2. 2

   I have given the quantity for both paste or pulp with seeds on the ingredient list.

3. 3

   Once the goraka is soft, use a few tablespoons of the same water, peppercorns(1 tbs), the garlic cloves, the goraka(brindleberry)and blend it to make a thick paste.

4. 4

   MAKING THE AMBULTHIYAL PASTE.Place the goraka pieces(18 pieces), garlic(4 cloves) in a pan with 1/2 cup of water. slow simmer for 10 minutes or until the goraka is soft.

5. 5

   If you are using tamarind as a substitute– do not boil just blend the garlic, peppercorns to make a watery paste.

6. 6

   HOW TO MARINATE THE CHICKEN FOR THE AMBULTHIYAL.

7. 7

   Place the chicken parts(700g)in a large bowl.

8. 8

   Add pepper(1 and 1/2 tbs), chilli powder(1tbs), turmeric(1 tsp), roasted curry powder(1 tbs), season with salt(1 tsp or a little more for seasoning with caution not to make it too salty).

9. 9

   Finally, add the goraka paste and rub it onto the chicken parts.

10. 10

    Combine all ingredients and rub the dry spices on to the chicken, if you are sensitive to spices, wear disposable gloves to combine the curry powders with the chicken.

11. 11

    Let the chicken marinate for 15 minutes.

12. 12

    Transfer the marinated chicken to a cooking pan.

13. 13

    Add curry leaves(a sprig), pandan leaf(1 inch) lemongrass(1 stalk), garlic(1 tbs). oil(2 tbs).

14. 14

    Add water(1 cup), place the chicken ambulthiyal curry over low flame and slow simmer.

15. 15

    Check for seasoning once you have a thick gravy and season with salt if needed.

16. 16

    Continue to slow simmer until all water is absorbed and the chicken turns to a dry curry.

17. 17

    Maintaining low-medium heat. slightly sear the meat to give it a charred taste and look. add a tablespoon of oil if you need.

18. 18

    Cook the pepper chicken until you have a dry chicken ambulthiyal curry.

19. 19

    Made this recipe?

20. 20

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