Was in a mood today for some south Indian flavors of chicken. As was searching online came across this simple and quick recipe Curry Leaf and pepper Chicken recipe from my favorite chef - Sanjay Thumma.
The best part about this dish is that it doesnt require any fine chopping and dicing and hence saves a lot of time. Once ready, I am sure you are going to love the aroma of Curry leaves and pepper that fills the house :)
Here is my recipe for Curry Leaf and Pepper Chicken

Ingredients
Chicken  - 500 Grams
Curry leaves  - 3 Sprigs
Onion - 2 medium sized roughly chopped
Tomatoes   - 2 Medium sized roughly chopped
Ginger - 1 inch cut into small pieces
Garlic - 5-7 cloves
Grated Coconut  - 2 tbsp

Fennel seeds -  1 tsp
Oil   - 2 tbsp
Coriander powder  - 1 tsp
Chilly powder   - 2 tsp
Turmeric  - a pinch
Pepper -  2 tbsp roughly crushed
Coriander chopped - optional


Method

1. Take 1 tbsp oil in a pan. Heat it and when hot, add onions and saute. Add some salt to fasten the cooking. 
2. 2 mins into the sauteeing, add roughly chopped ginger and garlic and saute
3. When the onions are translucent (no need to brown it), add the tomatoes and saute well.
4. Cook for 2 mins and then add turmeric, chilli powder and coriander powder and grated coconut
5. Saute well, add 1/2 cup water, put the lid on and let it cook for 5 mins.
6. When done, remove from heat and let it cool. Blend in a blender to a coarsepaste. I like it rough because that goes well with the chappatis.
7. Heat oil in a pan and when hot, add fennel seeds.After a minute add a handful of curry leaves and saute.
8. Now add the chicken pieces and some salt and 1 tsp crushed pepper and saute for 5 to 10 mins till the chicken is white and almost cooked.
9.  Now add the onion -tomato paste, mix it well with the chicken and let it cook for 20 minutes with the lid on. Adjust the water and salt according to your taste.
10. Add some more crushed pepper and serve with chappatis, dosa, appams or rice.
11. You can also garnish with chopped coriander.