Description
A quick, flavorful dry roast chicken dish from Kerala. Adjust the spices to your liking!
Ingredients
Scale
- 1 lbs (750 g) Chicken Thighs
- 2 whole Onion
- 2 whole Green chilies
- 1.5 inches (3.8 cm) Ginger
- 1 whole Garlic
- 1/2 teaspoon (2.5 g) Kashmiri chili powder
- 1/2 teaspoon (2.5 g) Coriander powder
- 1 teaspoon (5 g) Garam masala
- 1 tablespoon (15 ml) Coconut vinegar
- 1 teaspoon (5 g) Turmeric powder
- 1/2 teaspoon (2.5 g) Pepper powder
- 2 tablespoons (30 g) Whole black peppercorns
- 1/2 teaspoon (2.5 g) Fennel seeds
- 3 tablespoons (45 ml) Coconut oil
- 2 sprigs Curry leaves
- 3/4 teaspoon (4 g) Salt
- Juice of 1/2 lemon Lemon juice
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
- For a richer flavor, marinate the chicken for at least 30 minutes, or up to 2 hours in the refrigerator.
- If you don’t have coconut vinegar, you can substitute with white wine vinegar or apple cider vinegar.
- Store leftover Kerala Pepper Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 500
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 20
- Fiber: 5
- Protein: 40
- Cholesterol: 150