KERALA RESTAURANT STYLE PEPPER CHICKEN ROAST

Chicken pieces cooked with freshly crushed black pepper and other spices gives the authentic Kerala touch to this Pepper chicken roast.  It is a quick and easy to make chicken gravy recipe and goes well with appam / rose matta rice / pulao / chappathis / Kerala parotta.

How to make the best Pepper chicken Roast / Kurumulaku Chicken?

Preparation time : 30min

Serves : 3

Calories : 332cal per serving

Ingredients :

Chicken : 500g, small pieces with bones
Onion : 1 large, thinly sliced
Tomato : 1, medium sized, roughly chopped
Ginger : 1inch piece
Garlic : 6 cloves
Green chillies : 2 or 3
Cumin (jeerakam) : 3/4tsp
Black Pepper : 2 1/2tsp ++(add more according to your spice level)
Turmeric Powder : 1/2tsp
Coriander powder : 1 1/2tsp
Dried Red chillies : 2
Garam Masala : 1/2tsp
Coriander leaves : handful, chopped / Curry leaves : 2springs (both gives different aroma)
salt
Oil : 1tbsp

Directions for Kerala Restaurant Style  Pepper Chicken :

1. Wash and drain the chicken pieces using a colander.

2. Crush together garlic, ginger, black pepper, cumin, curry leaves and green chillies. Keep aside.

3. Heat oil in a Kadai or wide non-stick pan and add dried red chillies followed by onions. Saute till the onions turns to translucent. Now add the crushed masala (step2) and stir fry for 2 to 4 minutes.

4. Add the coriander powder, turmeric powder and garam masala at this stage and fry for another minute. Now add the tomatoes and combine well. When it becomes soft, add the drained chicken pieces, salt and combine well. Cover the pan with a tight lid and cook for 20minutes in low flame. (Do not add water)

5. When the chicken pieces are cooked, turn the heat into medium flame and saute till you get a thick gravy. Adjust the salt and pepper powder according to your taste.

6. Remove from flame and  Serve hot with kerala matta rice / pulao / chappathi / appam.

Old picture of pepper chicken taken in 2009