Kerala Style Pepper Chicken

Here is a dish I recently discovered while travelling in Kerala. Black pepper grows well in this region of

India and this is a dry chicken curry dish which incorporates a generous amount of ground black pepper.

Here I have served it with appam (a type of pancake made with fermented rice and coconut

batter). This dish can be served with white rice also.

Ingredients:

1.5 lbs chicken cut up into small cubes

1/2 tsp. turmeric

1/2 tsp. salt

juice of 1/2 of a lemon

2 tbsp. black peppercorns

1/2 tsp. fennel seeds

3 tbsp. coconut oil

2 onions, sliced thin

1 tbsp. ground ginger

1 clove of garlic, crushed and chopped

1/2 tsp. coriander powder

1 tsp. garam masala

1 tsp. turmeric

1 tbsp. vinegar

2 sprigs of curry leaves

Method:

1. Marinate the chicken for 10 mins. with lemon juice, 1/2 tsp. turmeric, and 1/2 tsp. salt.

2. Grind the whole pepper and fennel seeds in a spice grinder. Set aside. (For a less peppery

version, use half the amont of black peppercorns.)

3. Heat the coconut oil in a pan and add the sliced onions. Saute on med. heat until golden brown.

4. Add the ground ginger and garlic. Mix well for a minute. Then add the coriander powder, garam

masala, turmeric powder, and some more salt (if needed maybe 1/2 tsp.)

5. Add the marinated chicken and vinegar. Cover and cook.

6. Add the pepper/fennel powder. Mix well. Add the curry leaves and sautee for a few more mins.

If there is any liquid, dry roast the chicken until it is evaporated.

Serve with rice, appam, or any flat bread.

#indian #chicken #blackpepper #kerala