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How to cook south indian peppered chicken

Cook South Indian Peppered Chicken

23
STEPS
INGREDIENTS

First prepare all  ingredients

First prepare all ingredients

Here I dry roast black peppercorns and fennel seeds. It will take 4 minutes

Here I dry roast black peppercorns and fennel seeds. It will take 4 minutes

When fennel turns darker and the peppercorns pop - add the cumin seeds. Dry roast for another 2 minutes. Remove from flame and allow it to cool

When fennel turns darker and the peppercorns pop - add the cumin seeds. Dry roast for another 2 minutes. Remove from flame and allow it to cool

In a non stick pan fry the onions with a little salt. If needed add a little oil to help it caramalise.

In a non stick pan fry the onions with a little salt. If needed add a little oil to help it caramalise.

At this stage

At this stage

Add diced chicken and turmeric. Cook till the chicken turns opaque

Add diced chicken and turmeric. Cook till the chicken turns opaque

Now add ground ginger garlic and diced tomatoes

Now add ground ginger garlic and diced tomatoes

Meanwhile grind the whole spices. Do not grind it too fine.

Meanwhile grind the whole spices. Do not grind it too fine.

This is how it looks

This is how it looks

Cook the chicken. Make sure it's not too dry. Add water as required. Add the ground spice and stir well. Taste and adjust salt and lemon juice. Lastly add deep fried curry leaves

Cook the chicken. Make sure it's not too dry. Add water as required. Add the ground spice and stir well. Taste and adjust salt and lemon juice. Lastly add deep fried curry leaves

Garnish with coriander leaves. Serve it got with steamed rice

  • 1/2kg Diced chicken thighs
  • 1.0Tbsp Vegetable oil (optional)
  • 3.0tsp Black pepper corns
  • 2.0tsp Whole Fennel
  • 2.0tsp Whole cumin
  • 1/2c Water
  • 2.0 Diced onion
  • 3.0 Diced Tomatoes
  • 1/2tsp Ground turmeric
  • 2.0in Ginger
  • 5.0 Cloves garlic
  • 2.0 Sprig curry leaves
  • Coriander leaves for garnish
  • Salt to taste
  • Lemon juice to taste