Black pepper is an integral part of Kerala’s cuisine. It is used in almost all meat preparations as the sharp flavour complements the dish along with other spices. This is a slow-cooked preparation, the chicken along with the spices are roasted in coconut oil along with curry leaves, which helps in imparting all those amazing flavours to the meat. You cannot help but devour this in the end! Can be served as an appetizer or as a main dish along with steamed rice and lentils.
- 1 kg Chicken, washed and cleaned cut into medium sized pieces
- 2 nos Medium sized onions sliced
- 1 tbsp Ginger garlic paste
- 5 nos Garlic cloves
- 10 nos Shallots sliced
- 5 nos Green chillies slit
- 10 nos Curry leaves
- 1 tsp Turmeric powder
- 1 tbsp Pepper powder
- 2-3 tbsp Whole black pepper
- 1 tbsp Fennel seeds
- 2 tsp Garam masala
- Salt to taste
- 1 tbsp lemon juice
- 1 tbsp Vinegar
- 4-5 tbsp Coconut oil
- Marinate the chicken in ginger garlic paste, lemon juice, pepper powder, turmeric powder and salt. Set aside for 20 minutes.
- Heat coconut oil in a thick bottomed pan or skillet and add the sliced onions, shallots and salt. Saute until soft.
- Pound the garlic and green chillies with a pestle and mortar and add this next. Saute until the onions become light brown.
- Add the chicken and mix everything on a high flame for a couple of minutes. Reduce the heat to slow flame and cover the skillet with a lid. Stir this occasionally and sprinkle a little water if required. Cook for 15-20 minutes.
- Once the chicken is roasted well, freshly grind the fennel seeds and peppercorns and add this to the chicken along with curry leaves. Cover and cook for another 5 more minutes. Check the seasoning.
- Finish the preparation with garam masala, vinegar and more curry leaves. Serve hot.