Pepper Chicken with Clitoria Ternatea Rice - By Chef Sathish Kumar Somasundaram

Ingredients:

For Pepper Chicken:

- Boneless Chicken, cut into bite- sized pieces - 500 gm

- Oil (vegetable or Olive Oil) - 2 tbsp

- Finely Chopped Large Onion- 1 No.

- Green Chillies, slit lengthwise - 2 (optional)

- Ginger-Garlic Paste - 1 tbsp

- Black Pepper Powder - 1 tsp (adjust to taste)

- Garam Masala Powder - 1 tsp

- Turmeric Powder - ½ tsp

- Cumin Powder - 1 tsp

- Coriander Powder - 1 tsp

- Yogurt - ½ cup (optional for a creamy texture)

- Curry Leaves, finely chopped - ¼ cup

- Salt - To Taste

- Fresh Coriander Leaves, finely  chopped - For Garnish              

For Clitoria Ternatea (Butterfly Pea Flower) Rice:

- Basmati Rice or Jasmine Rice - 2 cups

- Butterfly Pea Flowers (Fresh or Dried) - 10-15 Nos.

- Water - 4 cups

- Oil or Butter - 1 tbsp

- Finely Chopped Onion - 1 small

- Minced Garlic - 2 cloves

- Grated Ginger - 1 small piece  (optional)

- Salt - to taste

- Finely Chopped Fresh Herbs like cilantro or mint - For Garnish

Instructions:

For Pepper Chicken:

1. In a bowl, mix the chicken pieces with salt, half of the black pepper powder, and turmeric powder. Let it marinate for 15-20 minutes.

2. Heat the oil in a pan over medium heat.

3. Add the finely chopped onions and sauté until they turn golden brown.

4. Add the ginger-garlic paste and slit green chillies. Sauté for another 2-3 minutes until the raw smell goes away.

5. Add the marinated chicken pieces to the pan. Cook on medium-high heat until the chicken starts to brown.

6. Add the remaining black pepper powder, cumin powder, coriander powder, and garam masala powder. Mix well to coat the chicken evenly with the spices.

7.  Add the finely chopped curry leaves and mix well.

8. If using yogurt, add it at this stage and stir well. This will give the dish a creamy texture.

9. Reduce the heat to low, cover the pan, and let the chicken cook for another 10-15 minutes or until it's fully cooked and tender. Stir occasionally.

10. Once the chicken is cooked, check the seasoning and adjust the salt and pepper if needed.

11. Garnish with freshly chopped coriander leaves.

For Clitoria Ternatea (Butterfly Pea Flower) Rice:

1. Boil the water and add the butterfly pea flowers. Let them steep for about 10 minutes until the water turns a deep blue color. For a more intense color, use more flowers or steep longer.

2. Strain the flowers from the water and set the blue water aside.

3. Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky.

4. In a pot, heat the oil or butter over medium heat.

5. Add the finely chopped onion, garlic, and grated ginger. Sauté until the onion becomes translucent and the garlic is fragrant.

6. Add the rinsed rice to the pot and stir well, allowing the rice to get slightly toasted and coated with the oil.

7. Pour the blue water (from the butterfly pea flowers) into the pot with the rice. Add salt to taste.

8. Bring the water to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.

9. Fluff the rice with a fork and garnish with freshly chopped herbs like cilantro or mint.