Pepper Chicken Fry is a delectable South Indian dish that combines tender chicken pieces with a burst of aromatic spices and the bold, earthy flavor of black pepper. This culinary delight is a favourite among both home cooks and restaurant-goers, owing to its balanced blend of flavours and simplicity of preparation.
To create this dish, boneless chicken pieces are cooked in an array of ingredients such as turmeric, cumin, fennel, curry leaves and garam masala. The key ingredient, black pepper, is generously added to give it its signature kick.
Ingredients:
• 500 grams boneless chicken cubes
• 1 ½ tablespoons freshly squeezed lemon juice
• 1 teaspoon turmeric
• 2 teaspoons pepper
• 1 teaspoon salt
• 2-3 tablespoons cold-pressed coconut oil
• 2 medium thinly sliced onions
• 1 tablespoon freshly chopped ginger
• 3-4 split green chillies
• 2 sprigs curry leaves
• 2 teaspoons coarsely ground whole pepper and fennel seeds
• 1 teaspoon coriander powder
• 1 teaspoon Kashmiri chilli powder
• 1 teaspoon garam masala
• 1 tablespoon coconut vinegar
Method:
• Marinate the chicken with lemon juice, turmeric, pepper, and salt.
• Set aside for 20 minutes.
• Heat coconut oil in a pan.
• Fry the onions, ginger, and chillies.
• Sauté on low to medium heat for 5-7 minutes.
• Add 2 sprigs of curry leaves followed by the marinated chicken.
• Mix well.
• Sprinkle the ground whole pepper and fennel mixture.
• Add coriander powder, chilli powder, and garam masala, followed by the vinegar.
• Sauté and cook for 3-5 minutes.
• Add some more curry leaves.
• Season with salt and pepper.
• Cover and cook for 3 minutes.
• Then sauté on medium heat.
• Once some of the moisture evaporates, add ghee and sauté for another 3-4 minutes or until the chicken is cooked through.
• Serve piping hot.