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Main Course

Pepper-chicken Fry (Step By Step Photos)

Slow-roasted in coconut oil with a generous hand of spices, this chicken fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.

Ingredientsfor 3 servings

250 g Chicken
Ginger garlic paste-1 tsp
1 tsp Chilly powder
Salt, to taste
1/4 tsp Turmeric powder
1/2 tsp Coriander powder
1/4 tsp Garam masala
1 ½ Rice flour
1 ½ Pepper powder
1 tsp Lemon juice
1 tsp Water
Oil to fry

Preparation

Step 1
Mix all the ingredients except oil and chicken in a bowl. Marinate the chicken in this paste and set aside for 30 minutes.
Step 2
Pour oil into a kadai and heat it and fry the chicken till deep brown in colour.
Step 3
Serve it hot.

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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