Kozhi Melagu Varuval

The following recipe is from Diane Seed's wonderful book "Favorite Indian
Cooking", which features superb illustrations by artist Robert Budwig. I
highly recommend it.
Chettinad Chicken Pepper Fry
(Kozhi Melagu Varuval)

In Southern India the Chettiar community became a tribe of thrifty merchant
bankers, travelling through all of South East Asia earning a good living. On
their return they brought home slightly different eating habits, and in the
largely vegetarian South this robust, spicy, non-vegetarian food was
regarded as food for warriors. Eating houses known as Military Hotels
appeared, catering for regulars and visitors wanting to sample Chettinad
cooking.
In Madras, "The Rain Tree" restaurant, which must be the most beautiful
open-air restaurant in India, specializes in Chettinad cooking. The tables
are grouped around an ancient Rain Tree, and the enchanted garden is lit as
skillfully as a stage set. The marvelous food is served on banana leaves and
a solitary figure, dressed in white, plays strange melodies on a simple reed
pipe. This is a very `hot' dish from "the Rain Tree".

1 chicken
2 tbs vegetable. oil
2 medium onions
 2 cloves garlic
3/4 inch piece fresh root ginger
1 tsp turmeric
1 tsp cayenne pepper
1 tsp ground coriander
6 fresh or dried curry leaves
2 oz crushed black peppercorns
3/4 cup peeled chopped tomatoes
salt

Cut the chicken into small pieces. Heat the oil and fry the finely chopped
onions, garlic and ginger. When they begin to turn color, add the spices and
cook for a few minutes longer. Now add the tomatoes and salt to taste and
cook for a further 5 minutes.
Put in the chicken pieces and stir so that they are thoroughly coated with
the sauce. Cover and simmer for about 30 minutes. At the end of this time
the mixture should be almost dry, but you need to check from time to time
and add a little water if necessary.


Source:

rec.food.cooking, rec.food.recipes