Chicken Pepper Fry
A delicious dry chicken dish, goes well as side dish with Rotis / Rice / Parattas / Brown bread or serve as a starter.
1 tablespoon oil
15 shallots (50 g) shallots (chuvannulli / small onion / saanu piyyavu), finely sliced
6 curry leaves
¾ teaspoon pepper powder (1/2 teaspoon for less spicy)
¼ teaspoon red chilli powder
6 cooked chicken pieces (without gravy) from the chicken curry (any curry of your choice – Kerala chicken curry / Chicken Chettinad / Mangalore chicken curry/ Punjabi chicken curry …)
½ teaspoon salt (or to taste)
Dilute pepper powder and red chilli powder in 2 teaspoons of water. Keep aside.
Heat oil in a pan. Add sliced shallots and fry until golden color on a medium to low heat.
Add curry leaves and fry until crisp.
Add diluted pepper powder – red chilli powder mix. Stir on a low heat for 2 minutes or until well mixed with onions, curry leaves and brown in color.
Add cooked chicken pieces, adjust salt to taste and fry on a low heat for 10 minutes / until spices well coated on chicken pieces and brown in color. Serve hot.