Pepper chicken also known
as kurumulaku chicken is an easy and quick Kerala style chicken dry
roast. Adjust the spice to your taste.
Author: Nisa Homey
Recipe Type: Main
Cuisine: Indian
Serves: 3-4
Ingredients
- Chicken: 750 gms
- Onion: 2, sliced
- Green chilies: 2, slit
- Ginger: 1 .5 inch
- Garlic: 1 pod
- Kashmiri chili powder: ½ tsp
- Coriander powder: ½ tsp
- Garam masala: 1 tsp
- Coconut Vinegar: 1 tbsp
- Turmeric powder: 1 tsp (divided)
- Pepper powder: ½ tsp
- whole black peppercorns: 2 tbsp
- Fennel Seeds: ½ tsp
- Coconut oil: 3 tbsp
- Curry Leaves: 2 sprigs
- Salt: ¾ tsp
- Lemon: Juice of ½ lemon
Instructions
- Marinate chicken for 10 minutes with lemon juice, ½ tsp turmeric powder, ½ tsp pepper powder, and ½ tsp salt. Grind coarsely whole pepper and fennel seeds (saunf). Keep this aside while we make the base.
- Heat an iron kadai (preferably) with coconut oil. Add in the sliced onions and green chilies. Let it saute on medium heat till light brown (3-4 mins).
- Add in the finely chopped ginger and garlic, mix well for a minute. Add Kashmiri chilly powder, coriander powder, garam masala, and turmeric powder. Mix well add salt if needed.
- Add in the marinated chicken. Mix well, add coconut vinegar, cover and cook. If there is water allow it to evaporate on high heat.
- Open, and add in the coarsely grinded pepper powder and mix well.
- Let the chicken dry roast on low flame for another 5 minutes or until it becomes blackish brown in color.Make sure that you stir/mix it well, so that it does not stick to the bottom of the kadai.
- Lastly sprinkle curry leaves and give a nice stir.
- Serve nadan pepper chicken with rice.
Notes
If you cant tolerate the pepper heat, reduce whole pepper by half.
I used coconut vinegar as traditionally vinegar was commonly used in cooking meat in Kerala; you can substitute with one tomato if needed.
Since I used an iron kadai; the chicken was dry roasted with a nice blackish-brownish color pretty fast.
You can use a non-stick or aluminum pan; a cast iron skillet would be perfect.
Adding curry leaves towards the end of the roasting; gives out a nice flavor.
I used coconut vinegar as traditionally vinegar was commonly used in cooking meat in Kerala; you can substitute with one tomato if needed.
Since I used an iron kadai; the chicken was dry roasted with a nice blackish-brownish color pretty fast.
You can use a non-stick or aluminum pan; a cast iron skillet would be perfect.
Adding curry leaves towards the end of the roasting; gives out a nice flavor.
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