Kerala 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 kg Chicken Boneless and — cleaned
- 6 nos Onion Chopped into thin slices lengthwise
- 3 nos Tomato — chopped
- 6 - Green chillies — slit
- 3 tsp Pepper corns — crushed
- 2 tsp Ginger garlic paste
- 6 nos Garlic cloves — chopped
- 1/4 tsp Turmeric powder
- 2 sprig Curry leaves
- 3 tbsp Oil
- Salt, to taste
Preparation
Step 1
Marinate the chicken pieces with crushed pepper, garlic-ginger paste, turmeric powder and salt for 1 hour.
Step 2
Pressure cook the marinated chicken for 1 whistle.
Step 3
Heat the oil in a heavy bottomed pan.
Step 4
Cook the onions, curry leaves, garlic cloves and a pinch of turmeric till the onions turn light brown.
Step 5
Add chopped tomatoes & cook until oil separates.
Step 6
Add the chicken and cook on low heat, till the gravy is dry.
Step 7
Serve while still hot with rice, pulao or chappathis.
Tip
Marinate for at least 30 minutes if you can — the spices penetrate deeper and the chicken stays juicier.
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