Apr 26, 2012

Chicken Pepper Fry

Chicken Pepper Fry

A delicious dry chicken dish, goes well as side dish with Rotis / Rice / Parattas / Brown bread or serve as a starter.

Serves: 2


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.

1 comment:

soya refined oil said...

Its good to be return on your blog. Recipe seems very healthy and yummy. Thank.