Kerala Easy 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
- 1/2 kg Chicken
- 250 g Onion small
- 1/2 Spoon Ginger paste
- 2 tbsp Pepper powder
- 1 tbsp Turmeric powder
- Salt, to taste
- Curry Leaves, a few
- Oil, to taste
Preparation
Step 1
Cut the chicken into small pieces.
Step 2
Cook it with tumeric powder and salt.
Step 3
Set a pan over medium heat and pour in the oil and add sliced small onions into it.
Step 4
When it turns brown add half amount of pepper powder, little salt and ginger paste.
Step 5
Add the cooked chicken into this.
Step 6
Mix the remaining pepper powder with this.
Step 7
Add curry leaves and cook for about 10 minutes in a very low flame.
Step 8
Pepper Chicken is ready!
Step 9
Remember to use small onions only. :- You can make changes in the measure of pepper as you require.
Tip
Do not boil the curry hard after adding coconut milk. A gentle simmer is all you need — vigorous boiling can cause the coconut milk to split.
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