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Main Course

Kerala Pepper Chicken With Coconut

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

2 Lb Chicken — cut into small pieces
3 tbsp Pepper powder
4 Pods Garlic — crushed
Ginger A small piece — crushed
4-5 nos Green Chilly
1/2 cup Coconut — grated
3 - Butter
3 - Cinnamon (Karugapatta)
3 - Cloves (Grambu)
3 - Cardamom (Elakka)
2 nos Tomatoes — cut into small pieces
3 Strings Curry leaves
3 tsp Coriander powder
3 nos Onions chopped, medium
1 tsp Chilly powder
1/2 tsp Turmeric powder
Salt, to taste

Preparation

Step 1
Marinate chicken with 1 3/4 tsp Pepper powder and salt.
Step 2
Heat butter in a pan and fry the chicken pieces along with curry leaves and sliced green chillies. ( Don`t fry in hot oil them). Keep the fried chicken pieces aside.
Step 3
In the same butter, fry the sliced onions.
Step 4
When the onions turn brown, tomato and stir them well until it cooked well.
Step 5
Add the coriander powder, chilly powder, turmeric and fry for 1-2 minutes.
Step 6
In another heated pan dry roast coconut, till it turns brown along with cinnamon, cloves and cardamom.
Step 7
Grind that into a thick paste with minimum water and add to the onion and roast it for some more time.
Step 8
Add the remaining pepper powder and fry for a minute.
Step 9
Add water, enough to get a thick gravy.
Step 10
Drop the fried chicken, green chillies and curry leaves into the gravy.
Step 11
Season with salt and keep in low flame for 10-15 minutes, till chicken is well mixed with the pepper masala.
Step 12
Serve while still hot with rice.

Tip

Marinate for at least 30 minutes if you can — the spices penetrate deeper and the chicken stays juicier.

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Main Course

Kerala Pepper Chicken With Coconut

Ingredientsfor 4 servings

2 Lb Chicken — cut into small pieces
3 tbsp Pepper powder
4 Pods Garlic — crushed
Ginger A small piece — crushed
4-5 nos Green Chilly
1/2 cup Coconut — grated
3 - Butter
3 - Cinnamon (Karugapatta)
3 - Cloves (Grambu)
3 - Cardamom (Elakka)
2 nos Tomatoes — cut into small pieces
3 Strings Curry leaves
3 tsp Coriander powder
3 nos Onions chopped, medium
1 tsp Chilly powder
1/2 tsp Turmeric powder
Salt, to taste

Preparation

Step 1
Marinate chicken with 1 3/4 tsp Pepper powder and salt.
Step 2
Heat butter in a pan and fry the chicken pieces along with curry leaves and sliced green chillies. ( Don`t fry in hot oil them). Keep the fried chicken pieces aside.
Step 3
In the same butter, fry the sliced onions.
Step 4
When the onions turn brown, tomato and stir them well until it cooked well.
Step 5
Add the coriander powder, chilly powder, turmeric and fry for 1-2 minutes.
Step 6
In another heated pan dry roast coconut, till it turns brown along with cinnamon, cloves and cardamom.
Step 7
Grind that into a thick paste with minimum water and add to the onion and roast it for some more time.
Step 8
Add the remaining pepper powder and fry for a minute.
Step 9
Add water, enough to get a thick gravy.
Step 10
Drop the fried chicken, green chillies and curry leaves into the gravy.
Step 11
Season with salt and keep in low flame for 10-15 minutes, till chicken is well mixed with the pepper masala.
Step 12
Serve while still hot with rice.