Pepper Chicken Vazhattiyathu
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
- 750 g Chicken
- 5 tsp Pepper powder
- 3 Pods Garlic pods — chopped
- 1 small Ginger — chopped
- 3 tsp Chilly powder
- 4 tsp Coriander powder
- 3 tsp Powder aniseed (Perinjeerakam)
- 1/2 tsp Turmeric powder
- 2 tsp Coconut powder
- 5 nos Red Onions chopped, large size
- Salt, to taste
- Oil, to taste
Preparation
Step 1
Marinate the chicken pieces with 4 tsp of pepper for 1/2 hour to 4 hours (as your time permits).
Step 2
Fry garlic and ginger along with chopped onions till it turns brown.
Step 3
Next, add chilly powder, coriander powder, aniseed powder and turmeric powder along with 1 tsp of pepper to the onions and Stir everything together thoroughly.
Step 4
Add the marinated chicken to the above mix and stir it well.
Step 5
Add some warm water and allow to Let it cook for 30 minutes.
Step 6
Add the coconut powder and Stir everything together thoroughly with adequate salt.
Step 7
Pepper Chicken Vazhattiyathu is ready!
Step 8
Serve the Pepper Chicken Vazhattiyathu in hot!
Step 9
You can modify this menu by adding Ellkai (cardamom), Patta or karuvapatta(Cinnamon), Grampu (Clove) and tomatoes if you so wish.
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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