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
Marinate the cleaned chicken pieces with salt,Spicebay Malabar Pepper Chicken masala, turmeric powder and lemon juice. Keep it aside for 30 minutes.
Thinly slice onions and green chilly. Grind ginger and garlic into a fine paste. Thinly slice coconut into square bite-size pieces.
Heat 2 tsps oil in a pan and fry coconut pieces until it becomes golden brown color. Keep it aside.
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.
When the onions are brown, add the ginger, garlic and green chilli. Saute well till it release the aromatic flavor.
Add 2 tsp Spicebay Malabar Pepper Chicken masala & Saute well.
Add marinated chicken pieces and stir around till the chicken pieces are well coated with the masalas. Don't add water.
Cover and cook for 20 minutes. Now open the lid and cook until the water evaporates. Add fried coconut bite-size pieces.
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