Chicken Curry with Sichuan Peppercorns or Chicken with Sichuan Peppercorns

Chicken Curry with Sichuan Peppercorns or Chicken with Sichuan Peppercorns

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Sichuan peppercorns are used in Chinese cuisine and has an unique aroma which blends well with Chicken Curry and other aromatics.Try this Chicken Curry for a variation.If you are using Sichuan peppercorns for the first time then use little less as it has a slight numbing taste.


Preparation Time -15 min
Cooking Time - 20 -25 min

Ingredients:-

1.Chicken 1 pound
2. Salt as per your taste and turmeric powder(about 1/4 teaspoon ) for chicken marination.
3. Onion 1 cup sliced
4. 1/2 cup Onion paste.
5. 2 teaspoon garlic crushed.
6. 1 and 1/2 teaspoon ginger crushed.
7. 1 cup chopped tomato.
8. 2 fresh chili.
9. 1 teaspoon Sichuan Peppercorns dry roasted,let it cool down and coarsely ground.
10. 1/4 teaspoon of Paprika or Kashmiri Red Chili Powder
11. 1/4 teaspoon of Turmeric Powder.
12. 1/4 teaspoon of Cayenne or Red Chili Powder ( 1 added less than 1/4 teaspoon ,if you want more heat add accordingly as per your heat tolerance )
13. Coriander powder or Dhaniya Powder  1 teaspoon.
14. Sugar 1/4 th teaspoon
15. Whole Spices ( 2-3 green cardamom,2-3 cloves or lobongo,1/2 inch cinnamon,1 bay leaf,pinch of Javetri or Mace and 1/4th teaspoon of whole black peppercorns )
16. Water as needed ( I added around 2 cups )
17. Potato 3 medium size halved (optional)
18. Oil (I used Mustard Oil ) you can use other cooking oil like Sunflower oil/Peanut oil/vegetable oil around 2-3 tablespoon.
19. Salt as per your taste.

Preparation:-

1. Marinate the Chicken with salt and turmeric and keep aside.
2. Slice the Onion,make a paste of onion,Chop the tomato and crush the ginger and garlic.
3. Dry roast and coarsely grind the Sichuan Peppercorns.

Cooking :-

1. Take an utensil ( I used pressure cooker to cook but you can use open pot  as well ) and add oil.Let the oil heat up and add the whole spices,let the spices infuse their flavours into the oil.Then add the garlic and let it turn light brown.Add the sliced Onion and fry till its sides turn golden brown.

2. Add the Onion paste and cook til oil seeps out.Also add the Cayenne,Turmeric and Paprika and Coriander  powder  and mix well .Be careful so that the spices do not get burnt.Mix everything well.

3. Next add the marinated chicken and the crushed ginger ( you can also add the ginger first,cook for 30-40 seconds and then add the marinated Chicken ) and mix everything together.

4. After a minute also add the chopped tomatoes and mix,cook til the tomatoes melts.Add the Potatoes ( if using ).Cook  covered, opening and checking intermittently and mixing everything,just like cooking in an open pot.

5. Initially water will be released,Let the water dry up and oil seep out,in between go on cooking covered and opening and mixing,when oil seeps out then add the sugar and salt and mix.

6. Add water ( preferably warm ) and mix. Let it come to a simmer,add the dry roasted and ground sichuan peppercorns and mix. Also add the fresh chilly if you want more heat and you can also slit the chili and add ( I added it at last after the cooking was done to avoid heat,I did not slit it ).

7. I pressure cooked it for 1 whistle and let the pressure come down on its own. ( if you are cooking in an open pot ,cover and cook til the chicken and potatoes are cooked,Open and check intermittently to avoid overcooking and preventing the spices from getting burnt ).

NOTE - Pressure cooker cooking and whistle time differs so be cautious if cooking in a pressure cooker.

8. Enjoy the Chicken Curry with Rice ,Roti or Paratha.

Pictures:-