Name: Kerala style pepper chicken recipe by Priyanjali Joardar at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: Chicken 500g; Onion 1 large, roughly chopped; Ginger 1 inch, grated; Garlic 6-7 clove, finely chopped; Mustard seeds 1 teaspoon; Curry leave 2 springs; Coconut oil or any refined oil; salt as per taste; Coconut milk/grated coconut/desiccated coconut 1/2 cup; To be dry roasted and ground; Peppercorn 2 tablespoon; Coriander 1 tablespoon; Cinnamon stick 1 inch; Fennel 1 teaspoon; Dried red chilly 2

ABOUT Kerala style pepper chicken RECIPE

Dry masala mix of pepper, coriander seeds, cinnamon, fennel and dry red chilly gives its beautiful flavor and aroma. This is a perfect recipe when affected with cough and cold too!

Ingredients Serving: 2

Chicken 500g
Onion 1 large, roughly chopped
Ginger 1 inch, grated
Garlic 6-7 clove, finely chopped
Mustard seeds 1 teaspoon
Curry leave 2 springs
Coconut oil or any refined oil
salt as per taste
Coconut milk/grated coconut/desiccated coconut 1/2 cup
To be dry roasted and ground
Peppercorn 2 tablespoon
Coriander 1 tablespoon
Cinnamon stick 1 inch
Fennel 1 teaspoon
Dried red chilly 2

Instructions

Marinate chicken with curd and salt for 2 hours.
Heat oil in kadai, add mustard seeds. When it splutters, add onion and curry leaves. Saut
When onions are lightly brown, add ginger, garlic, and saut for a minute.
Add chicken, half of the ground masala, and salt. If using grated or desiccated coconut, add in.
Mix them, cover with a lid, simmer and cook till the chicken is almost done, for about 15-20 minutes at least. Keep sauting occasionally to avoid charring.
If using coconut milk, add it now, and simmer for five more minutes till well combined and cooked.
Lastly, add the reserved half of the ground masala and give it a nice stir.
Keep it covered for 5-10 minutes before serving, to help the flavors combine well. Serve it with plain steamed rice or Malabar Paratha.

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