A traditional dry pepper chicken dish with aromatic spices and a hint of vinegar, perfect for serving with rice or bread.
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Roast the cinnamon and cloves, then powder them and set aside. Or use 3/4 tsp cinnamon powder and 1/2 tsp clove powder.
Cook the chicken with 2 chopped onions, turmeric, water, salt, vinegar, and pepper. Once done, set aside.
Heat oil in a frying pan and add curry leaves, followed by the sliced onions. Fry until golden brown.
Add the cooked chicken to the pan, reserving the stock, and gently stir fry until brown.
Add the reserved stock and simmer until it evaporates.
Add the roasted and powdered spices, gently mix, and remove from heat.
Garnish with fried potatoes (optional) and curry leaves.
Serve with curd rice, white rice, or bread.
If you prefer a gravy, add more water and simmer for an additional 2 minutes before removing from heat.
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used, but the cooking time may be slightly reduced.
How can I make this dish spicier?
Increase the amount of freshly ground pepper powder to taste.
What can I serve with this pepper chicken?
It pairs well with curd rice, white rice, or bread.
Can I prepare this dish in advance?
Yes, you can prepare it a day in advance and reheat before serving.
Is there a substitute for curry leaves?
There is no exact substitute, but you can use bay leaves for a different flavour.
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