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Main Course

Green Chilli And Pepper Chicken

Tender chicken pieces cooked in a thick, spice-heavy gravy built on caramelised shallots and coconut oil. This is the kind of Kerala chicken dish that families argue about — whose mother makes it better.

Ingredientsfor 4 servings

1k g Chicken
3 tbsp Youghurt
2 nos Onions
1 large Ginger
10 Or Green Chillis adjust based on your liking
1 cup Coconut milk
1 tbsp Black Pepper powder
3-4 nos Curry leaves
1 bunch Corriander leaves
Oil As rqrd
Salt As rqrd

Preparation

Step 1
Marinate the chicken with the youghurt and bit of salt and set aside for 1/2 hour.
Step 2
Heat the oil in a vessel.
Step 3
Add onions,ginger,green chillis and salt and stir wel until the onions are almost light brown.
Step 4
Add the chicken and Stir everything together thoroughly and also add the pepper powder.
Step 5
Allow the chicken to be cooked.
Step 6
Stir it occassionaly with out adding water. :-Let the chicken get cooked from the water of the chicken.
Step 7
Add the curry leaves.
Step 8
When the chicken gets cooked and the water has dried up pour the coconut milk.
Step 9
Let the coconut milk let it bubble for 1-2 minutes.
Step 10
Spread the shredded coriander leaves above the curry. Serve Hot.

Tip

Bone-in chicken gives a richer, more flavourful gravy than boneless. The marrow flavours the curry as it cooks.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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Main Course

Green Chilli And Pepper Chicken

Ingredientsfor 4 servings

1k g Chicken
3 tbsp Youghurt
2 nos Onions
1 large Ginger
10 Or Green Chillis adjust based on your liking
1 cup Coconut milk
1 tbsp Black Pepper powder
3-4 nos Curry leaves
1 bunch Corriander leaves
Oil As rqrd
Salt As rqrd

Preparation

Step 1
Marinate the chicken with the youghurt and bit of salt and set aside for 1/2 hour.
Step 2
Heat the oil in a vessel.
Step 3
Add onions,ginger,green chillis and salt and stir wel until the onions are almost light brown.
Step 4
Add the chicken and Stir everything together thoroughly and also add the pepper powder.
Step 5
Allow the chicken to be cooked.
Step 6
Stir it occassionaly with out adding water. :-Let the chicken get cooked from the water of the chicken.
Step 7
Add the curry leaves.
Step 8
When the chicken gets cooked and the water has dried up pour the coconut milk.
Step 9
Let the coconut milk let it bubble for 1-2 minutes.
Step 10
Spread the shredded coriander leaves above the curry. Serve Hot.

Tip

Bone-in chicken gives a richer, more flavourful gravy than boneless. The marrow flavours the curry as it cooks.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Main Course

Ari Pappadam - Vishu Special

A traditional Kerala sweet snack made with care and a generous hand of ghee. The kind of thing grandmothers make for ...

30 min|6 servings|4

Main Course

Avial - Traditional Recipe

A medley of vegetables cut into long batons, simmered until just tender, and bound with a rough-ground coconut paste ...

45 min|2 servings|4

Snacks

Aval Nanachathu

A favourite tea-time snack from Kerala kitchens — quick to make, satisfying to eat, and always better shared with a c...

20 min|2 servings|4

Payasam

Aval Payasam | Poha Kheer

This mixed, also known as Poha Kheer, is a cherished dessert in Indian households.

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