Description
Pepper chicken also known as kurumulaku chicken is an easy and quick Kerala style chicken dry roast. Adjust the spice to your taste.
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
Instructions
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.
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.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main
- Method: Stir Frying
- Cuisine: Indian
Nutrition
- Serving Size: 170g
- Calories: 280
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg