Chicken in Pepper Sauce.

Vegetarians can use paneer (cottage cheese in place of chicken) in this recipe and can also add other vegetables like broccoli, carrots, french beans and mushrooms.

Ingredients:
2-3 tbsp black pepper sauce.

600-700 gm diced boneless chicken.

1/2 tbsp chopped garlic.

1/2 cup chopped onions.

1 tbsp cornflour.
Some freshly crushed black pepper.
Pinch sugar (optional).
1-2 tbsp oil for cooking.

Method:
Marinate the chicken with pepper sauce.

Mix well and keep aside for half an hour.

Heat oil. Once the oil becomes hot add chopped garlic.

Let the garlic sizzle a bit and then add chopped onions.

Stir fry onions on a medium flame for a minute or two and then add chicken.

Continue to cook chicken on a medium flame stirring occasionally.

Meanwhile mix cornflour with some water (I added water into the container used for marinating the chicken and hence the water is brown in color) to make a smooth paste.

Add freshly crushed pepper in the chicken and stir well.

You may add a pinch of sugar, but this step is optional and you can skip it.

Mix well and check to see if the chicken has cooked.
Add the cornflour and water preparation into the chicken and cook further for 2-3 minutes stirring well and till the sauce thickens.

Add water to adjust consistency of the sauce. Do not make it runny because it tastes better if its on the thicker side. So add water accordingly.

The pepper sauce already contains salt, however you may want to add more after you have tasted the chicken and adjust accordingly.

Chicken in pepper sauce is ready. Garnish with spring onions and serve hot with steamed rice.

The two biggest sellers in bookstores are the cookbooks and the diet books. The cookbooks tell you how to prepare the food and the diet books tell you how not to eat any of it.
Andy Rooney