Country Style Pepper Chicken | Kurumulakitta Kozhi (less oil & less ingredients) | Kerala Style

Country style chicken(Kurumulakitta kozhi) is a very simple dish that can be prepared quickly.The dish is made with very less ingredients and very less oil.The chicken recipe is inspired from a cookery show in Asianet.The recipe doesn't require any in depth experience in cooking and at the same time,its a very tasty dish that can be prepared in a jiffy and there is no marination required.The chicken pieces are juicy and succulent.The shallots gets very well blended with the chicken and the predominant flavor is crushed pepper.The photographs are taken at night and so bear with me.What more do you want to prepare this yummy dish,go ahead and give it a try!!

Ingredients
chicken (with or without bones) 300 gms(1/2 lb)
shallots 1 cup(halved/sliced)
ginger minced 1 tbsp
garlic minced 1 tbsp
green chillies 2-3 vertical slit
pepper crushed 1tbsp
garam masala 1/2 tsp
curry leaves a sprig
*coconut milk thick 1 tbsp(optional)
oil 2tsp(coconut oil preferably)
salt to taste

Method

• Wash the chicken and make medium size pieces.Drain the chicken pieces in a colander.
• Heat the oil in a pan and add the finely chopped ginger followed by garlic.Saute until raw smell disappears.
• Add in the halved or sliced shallots,green chillies and curry leaves,saute shallots until translucent.Add the crushed pepper and chicken pieces.Add salt.
• Mix it well,cover and cook for 5-6 minutes on medium flame(don't add any water as chicken leaves out water).Uncover lid,check for salt and water amount.If there is no water then add 1/4 cup water.I haven't added any water in the recipe.Cover again and cook for another 6-7 mins or till chicken is well cooked and the shallots appear blended to the chicken.
• Add in the garam masala and mix well.If there is any residual water left,dry it up.If you are using coconut milk,then add at this point on low flame and dry up the coconut milk.The oil floats out after cooking which can be drained off easily.
• Serve warm with steamed rice or chapathis.

NOTES
* I have used chicken thighs with bones.You can use any firm chicken pieces.
*If you like it spicy,then leave out the coconut milk.I have added to ease it out for kids.Tastes good without coconut milk too.
* Depending on the spice tolerance,modify the crushed pepper.The spice is mainly from crushed pepper.

For all chicken recipes in this space,click this link.Few related posts which my family loves the most are-
Thattukada Chicken fry
Nadan Kozhi curry
Pasted Chicken
Chicken dry roast(a tsp oil)
Spicy Chicken fry