Pepper chicken

I love this dish as it so simple to make and it goes so well with rice, chapati and even bread. In fact , it tastes better the next day. I often make this in a large batch and freeze it in small containers. It can be made as a dry preparation or a gravy type depending on how you would like it best. I prefer the dry version. This may be served as an appetiser too.

Ingredients

Chicken - 500 grams
Onions - 3 medium sized
Ginger garlic paste - 1 tbsp
Curry leaves- a few
Ground pepper - 1 tsp or more if needed
Lemon juice- 2 tbsp
Garam masala /Meat masala- 1 tsp
Light soy sauce - 1 tsp
Ketchup - 1tsp
Oil - 2 tbsp +1 tbsp
Shallots - 2-3
Coriander- a sprig for seasoning
Salt - 1/4 tsp or more if needed

Marinate the skinless chicken that has been cut into small pieces with pepper, lemon juice and salt. Let it stand for half an hour. Meanwhile, saute the finely sliced onion, ginger and garlic in 2 tbsp of oil. Add to it , the garam masala and stir for a minutes time. Then add the soy sauce and ketchup. Add the marinated chicken to this and stir in high heat. Once all the masala is spread evenly on the chicken pieces and the chicken begins leaving liquid, then cover and cook on slow heat for 5 - 10 minutes.  Open the lid and cook for another 5 -10 minutes till chicken is done.
In a frying pan, heat the 1 tbsp of oil and fry the sliced shallots and a few curry leaves. Add the cooked chicken to this and stir till all the liquid in the curry evaporates well. Sprinkle with coriander leaves. The dish is ready to be served.
Enjoy!

Notes
I prepare my own garam masala for all meat preparations. I usually prepare it in a large batch and bottle it in advance. Perhaps for another blog entry, I will write out a detailed recipe for that. Store bought garam masala is also fine.
I usually prepare this dish with chicken breast meat as it fleshy and contains the least amount of fat.