Ingredients

• 2 lbs Chicken breast and thigh pieces
• 1 tbsp Black peppercorns
• 2 tsp White Vinegar
• 1 tsp Ginger paste
• 1 tsp Garlic paste
• 2 Green Bell peppers
• 1 tsp finely chopped Garlic
• 1 large Onion
• 6 green chillies
• 1/4 cup Soya Sauce
• 3 tbsp Oil
• 3 tbsp Fresh Coriander
• Salt to taste

How to Make Fiery pepper Chicken

• Cut the chicken into approximately 2 inch pieces.
• Wash the pieces thoroughly and pat dry with a towel.
• Dry roast the peppercorns in a pan and grind them coarsely.
• Marinate the chicken pieces with ground peppercorn, ginger/garlic paste, vinegar and salt for at least 3 hours.
• Take some oil in a wok or large heavy bottom vessel. To the partially hot oil, add finely chopped garlic and slit green chillies. Keep stirring.
• Cut the onion and bell peppers into 1/2 inch cubes and saute them in the oil. Stir fry until the vegetables appear semi-cooked.
• Reduce the flame to a medium intensity and add the marinated chicken. Do not cover the vessel and stir from time to time.
• Once the chicken turns slightly brown on the surface, cover the vessel. Allow the chicken to simmer on a low flame for approximately 30 mins. Stir occasionally.
• Uncover the vessel and add soy sauce to the chicken. Allow the chicken to simmer in the soy sauce for about 10 mins.
• Garnish with finely chopped fresh coriander and serve with hot steamed rice.