Introduction:
Kerala's tropical spirit with this inevitable pepper chicken recipe. Freshly crushed whole black pepper, zesty lemon and aromatic spices marinated and golden, decorated with toasted coconut, this dish delivers an unforgettable punch of taste. It's fast enough for a week's dinner to influence your most sensible guests. Let's dive to create this culinary masterpiece!
Ingredients:
For Marination:
- Chicken: 1 kg
- Black Pepper powder: 1 tbsp.
- Haldi powder: 1 tsp
- Lemon Juice :1 tbsp.
- Salt: 1 tsp
For Masala base:
- Black pepper: 2 tsp
- Onion: 4 medium
- Green chili: 3
- Ginger:1 tsp
- Garlic: 1 tbsp.
- Curry leaves: 10
- Fresh coconut: 1 cup
- Saunf Powder: 1 tbsp
- Garam masala: 1 tbsp
- Oil: 3 tbsp
Method :
- Marinate the chicken:
- Take a large bowl, now add chicken ,lemon juice, haldi powder, pepper powder and salt.
- Mix everything together and allow the chicken to marinate for at least 30 minutes.
- Prepare Aromatics:
- Chop the onion and green chillies , and prepare the paste of ginger and garlic
- Toast the coconut:
- Heat 2 tablespoons coconut oil in the pan over medium heat. Add fresh coconut pieces and fry them until they are golden .
- Remove from pan and set aside .
- Sauté the Base:
- Heat the remaining coconut oil, in a heavy bottomed pan or kadai.
- Now add onion , curry leaves and a pinch of salt. Fry the onion until the onion is translucent.
- Make the base:
- Add ginger-ginger paste and slit green chillies to the onion. Fry for another minute until the all flavors are mixed together.
- After that, put garam masala, fennel powder and your fresh crushed black pepper. Stir.
- Cooking chicken:
- Gently add marinated chicken pieces to the spice mixture. Toss well to coat each piece in the base.
- Fry the chicken in the masala base about 3-4 minutes, then cover the pan to cook the chicken.
- Finish with toasted coconut and vinegar:
- Once the chicken is almost cooked fold pieces of toasted coconut.
- For an extra layer of tang, add vinegar around 2 tablespoons and cook for extra 2-3 minutes.
- Garnish and serve:
- Turn off the flame. Garnish with fresh curry leaves for additional explosions of color and aroma.
- Serve Kerala -style pepper chicken with boiled rice, apaam or chapati.
Tips and Variations:
- Things of freshness: Try using fresh crushed peppers with pre-ground pepper powder because fresh crushed textures and aroma are the key to the vibrant taste of the dish.
- Customize the heat: Feel free to suit your choice of spices - add extra green chilli to a fiery kick or reduce the number for a lighter version.
- Serving suggestion: Attach this dish to the side of the coconut rice or with a crisp salad to balance the intense flavors. Lime wedge on the side also enhances tangy notes.
- Storage & Reheat: The dish can be stored in an airtight container in the refrigerator for 2 days.
Conclusion:
This Kerala -style pepper chicken recipe is the celebration of the South Indian flavors. Each bite is a tropical Malabar Coast journey, where fresh spices and simple ingredients make a dish that is passionately bold yet beautifully balanced.
