Chicken Pepper Fry

Chicken Pepper Fry is one of the favorite chicken dishes in Indian Cuisine that will never lose its charm. The taste is exquisite and the peppery flavor is what makes Chicken Pepper Fry the most special and unique one.  This is a popular dish in Kerala Cuisine well enjoyed during rainy monsoons and cold winters. The dish requires no elaborate cooking, grinding of masalas and is prepared with simple and basic easily available ingredients. Kerala Cuisine is diverse and each region has their own way of preparation, some make it more hot whereas some prefer mild to moderate. Chicken Pepper Fry blends and goes well with all rice dishes. The semi dry roasted dish goes well with ghee rice and chappati, porotta as well. The peppery masala coats well on the chicken pieces. The spicy peppery mixture sinks deep into the soft and succulent chicken pieces makes this one of the most delicious preparations.

Rich in antibacterial and antioxidant properties, black pepper enhances the flavor of all dishes. Pepper increases immunity against viral diseases that is spreading fast and is a cause of concern in recent times. Pepper corns are easily available in Kerala since these plants are widely cultivated here. Almost all houses have pepper cultivation in their backyard. Freshly ground pepper powder is opted for enhanced aroma and flavor. Also termed ‘Nadan Kurumulaku Kozhi’, the dish is quite popular and very little time is required for preparation. For kids, you can adjust the peppery flavor since kids prefer mildly spiced dishes. Chicken is rich in protein and other vital nutrients required for body. Kids exert a lot and hence require protein rich food in their growing up phase. You can explore a well detailed Chicken Pepper Fry recipe here. Even working mothers and busy housewives can give a try at the never fail dish.

Chicken Pepper Fry

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Cuisine Kerala

Servings 6 people

Ingredients

  

1x2x3x

• 1½ kg Chicken medium sized
• 3 nos Onions chopped
• Ginger chopped
• 5 nos Green chillies slit
• 2 nos Tomato chopped
• 3 tbsp Veg oil
• 1 tbsp Pepper corns
• 2 - Cinnamon Karugapatta
• 5 nos Cloves Grambu
• 2 nos Cardamom Elakka
• 3 nos Star anise Flower shaped spice, normally comes with spice mix, Thakkolam
• 1 tsp Turmeric powder
• 2 stem Curry leaves
• Salt As reqd
• Coriander leaves for garnishing

Instructions

 

• Cook the chicken with salt, green chilly and chopped ginger, until dry.
• While the chicken gets cooked, grind pepper corn, cinnamon, cloves, aniseed and cardamon together into a powder.
• Heat oil in a tawa.
• Add onion and saute until light brown.
• Add curry leaves, tomato and stir well until oil separates.
• Add masala powder and turmeric powder.
• Add cooked chicken and stir well.
• Cover it and simmer for 5 mins on a low flame.
• Garnish with coriander leaves.
• :- Serve hot.

Notes

You can visit this link Kerala Chicken Roast.

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