About the Recipe
A very simple yet tasty and easy to cook dry pepper chicken that goes well with Rice or Chapati or Kerala Parotta. This Kerala-style pepper chicken is perfect for those who love spicy dishes.
Ingredients
Marination:
500gm Chicken (bonless or with bones) with
1 tsp of SPICEBAY® Malabar Pepper Chicken Fry Masala
1/2 tsp Turmeric powder,
1 tbsp lemon juice
and salt 1tsp
Prepration:
2 Onions (medium),
1 tbsp ginger , crushed,
1tbs garlic crushed, 3 green chilli
2 tsp of SPICEBAY® Malabar Pepper Chicken Fry Masala
5-8 curry leaves,
3 tbsp coconut oil/any oil
1/2 cup Small Thin square size coconut slices
Preparation
Step 1
Marinate the cleaned chicken pieces with salt,Spicebay Malabar Pepper Chicken masala, turmeric powder and lemon juice. Keep it aside for 30 minutes.
Step 2
Thinly slice onions and green chilly. Grind ginger and garlic into a fine paste. Thinly slice coconut into square bite-size pieces.
Step 3
Heat 2 tsps oil in a pan and fry coconut pieces until it becomes golden brown color. Keep it aside.
Step 4
In a kadai/pan, heat the oil. When hot enough, add onions and curry leaves and saute well. Adding salt, helps the onion to get cooked fast.
Step 5
When the onions are brown, add the ginger, garlic and green chilli. Saute well till it release the aromatic flavor.
Step 6
Add 2 tsp Spicebay Malabar Pepper Chicken masala & Saute well.
Step 7
Add marinated chicken pieces and stir around till the chicken pieces are well coated with the masalas. Don't add water.
Step 8
Cover and cook for 20 minutes. Now open the lid and cook until the water evaporates. Add fried coconut bite-size pieces.
Step 9
Add 2 - 3 tsps oil and saute it until it gets roasted/fried well. If you like extra sourness, add vinegar. It's optional. Best served with rice