Name: Kurumulaku - Kerala Style Pepper Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: Chicken Thighs: 1.65 pounds (750 grams); Onion: 2, sliced; Green chilies: 2, slit; Ginger: 1.5 inches (3.8 cm), finely chopped; Garlic: 1 pod, finely chopped; Kashmiri chili powder: 1/2 teaspoon (2.5 grams); Coriander powder: 1/2 teaspoon (2.5 grams); Garam masala: 1 teaspoon (5 grams); Coconut vinegar: 1 tablespoon (15 ml); Turmeric powder: 1 teaspoon (5 grams), divided; Pepper powder: 1/2 teaspoon (2.5 grams); Whole black peppercorns: 2 tablespoons (30 grams); Fennel seeds: 1/2 teaspoon (2.5 grams); Coconut oil: 3 tablespoons (45 ml); Curry leaves: 2 sprigs; Salt: 3/4 teaspoon (3.75 grams); Lemon juice: Juice of 1/2 lemon

If you don’t have a kadai, a cast iron skillet or a heavy-bottomed stainless steel pan can be used as alternatives. These options offer similar heat retention and distribution properties, making them suitable for Indian recipes that require high heat and thorough cooking.

About the Spices in This Recipe

When it comes to spices, Kerala pepper chicken typically uses a blend of fresh ground black pepper, fennel seeds, and garam masala. If you don’t have all the spices on hand, you can make some substitutions. For instance, if you don’t have Kashmiri chili powder, you can use regular chili powder or paprika, keeping in mind that these may alter the heat level and flavor slightly. If you can’t find coconut vinegar, apple cider vinegar or white vinegar can be used as substitutes. While fresh curry leaves add a distinct flavor to the dish, dried curry leaves or a bay leaf can be used if fresh ones are unavailable. Adjust the spices to your taste and availability, and you’ll still achieve a deliciously flavorful dish.

How to Make Kurumulaku – Kerala Style Pepper Chicken

Marinating the Chicken

Prepare the Marinade:
- In a bowl, combine lemon juice, 1/2 teaspoon turmeric powder, 1/2 teaspoon pepper powder, and 1/2 teaspoon salt.
Marinate the Chicken:
- Add the chicken pieces to the marinade and mix well. Let it sit for 10 minutes.

Preparing the Spice Mix

Grind the Spices:
- Coarsely grind the whole black peppercorns and fennel seeds using a mortar and pestle or spice grinder. Set aside.

Cooking the Base

Heat the Pan:
- Heat 3 tablespoons of coconut oil in an iron kadai (or cast iron skillet) over medium heat.
Sauté Onions and Chilies:
- Add the sliced onions and slit green chilies to the pan. Sauté until the onions turn light brown, about 3-4 minutes.
Add Ginger and Garlic:
- Add the finely chopped ginger and garlic. Sauté for another minute until fragrant.
Add Dry Spices:
- Add Kashmiri chili powder, coriander powder, garam masala, and the remaining 1/2 teaspoon of turmeric powder. Mix well and sauté for another minute.
Season to Taste:
- Taste and adjust salt if needed.

Cooking the Chicken

Add Chicken and Vinegar:
- Add the marinated chicken to the pan and mix well. Pour in the coconut vinegar.
Cook the Chicken:
- Cover and cook the chicken until it is cooked through, about 15-20 minutes. If there is excess water, increase the heat to high to evaporate it.
Add Ground Spices:
- Once the chicken is cooked and the water has evaporated, add the coarsely ground pepper and fennel mixture. Mix well.
Dry Roast:
- Continue to cook on low flame for another 5 minutes or until the chicken turns a blackish-brown color. Stir frequently to prevent sticking.

Finishing Touches

Add Curry Leaves:
- Sprinkle the curry leaves over the chicken and give it a final stir.
Serve:
- Serve the Kerala Style Pepper Chicken hot with rice.

Recipe Notes

Adjusting Pepper Heat: If you prefer less heat, reduce the amount of whole black peppercorns by half.
Vinegar Substitute: If coconut vinegar is unavailable, you can use one tomato as a substitute.
Pan Choice: An iron kadai or cast iron skillet is ideal for this recipe. However, a non-stick or aluminum pan can also be used.
Curry Leaves: Adding curry leaves at the end enhances the flavor.

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