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Malabar Pepper Chicken

Prep Time:

10 Min.

Cook Time:

25 Minutes


4 Servings



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.



  • 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


  • 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


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

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