PEPPER CHICKEN - KERALA STYLE

      This is a very easy Pepper Chicken recipe cooked in Naadan Kerala Style. Whats special about this dish is its unique taste reminiscent of Kerala, prepared with ample of Coconut Oil, Pepper Powder and Curry Leaves.  This dish has a high note of Pepper in it.  It's a dry version, where chicken pieces are marinated and roasted well until each and every piece of Chicken is well coated with the masala.  It serves as a wonderful side dish for Rotis and Rice.
      Black Pepper is indigenous to the flavour of Kerala - Gods Own Country.  Pepper is one of the most used spices around the world not only for its flavour and sharp taste, also it's loaded with health benefits.  It serves as a quick home remedy for Cold, Cough and its good for Digestion.
     This ancient Indian Spice has a  history which paved its path for trade routes to the west. Once considered as Black Gold it takes a special place in every kitchen shelf next to the salt.  Freshly ground Peppercorns are comparatively hotter, more pungent and give the dish a fresh aroma of pepper compared to store bought Pepper Powders.

You can find more recipes from GODS OWN COUNTRY - KERALA  click here...


Cuisine : Kerala (India)
Course : Side Dish
Difficulty : Medium
Spice Level : High
Serves : 2
Author : SM

Preparation Time : 15 - 20 Minutes
Marination Time :20- 30 Minutes
Cooking Time : 15 - 20 Minutes.

 

INGREDIENTS :

Chicken  -  1/2 kg.
Onions  -  2 Nos.
Turmeric  Powder -  1/2 Tspn
Red Chilli Powder  -  1 Tspns
Lemon Juice - 2 Tspns
Curry Leaves  -  2 Sprigs
Oil  - 2-3 Tbspns
Salt - To taste
Coriander Leaves  -  To Garnish

To Grind :

Ginger  -  1" Piece
Garlic  -  9  Cloves
Cloves - 3 nos.
Cinnamon  -  1" Piece - 1 No.
Fennel seeds/Sombu  -  1 Tspn
Pepper Corns - 3 Tspns

METHOD :

• Marinate the Chicken Pieces with Turmeric, Lemon Juice and a little bit of Salt. Leave it aside for about 20 -30 Minutes.
• Grind the ingredients mentioned under 'To Grind' to a fine paste and leave it aside.
• Heat oil, saute Onions (Cut length wise) along with Curry Leaves until onions turn translucent.
• Add the ground paste to the above and saute until fragrant in a very low flame.
• Add Turmeric Powder and Red Chilli Powder to the above and fry for a while in very low flame.
• Add marinated Chicken pieces, cover and cook until the chicken pieces are well done.
• If needed, add some more Pepper powder and mix well.
• Leave this in low flame for few minutes, until the chicken pieces are well roasted and every piece of chicken is well coated with masala.
• Garnish with coriander leaves and serve hot.
• Goes well with Chapatis, Parottas or Rice, especially Kerala Rose Matta Rice.

NOTES :

• Adjust the amount of Pepper Powder to suit your spice level.
• Can add 1 small Tomatoes while sautéing.
• Cooking this dish in Coconut Oil gives it an authentic flavour. 
• Adding freshly ground Peppercorns gives a wonderful aroma.
• Can Substitute lemon juice with vinegar.