• Jo

Kerala Pepper Chicken Fry

India is a diverse country and despite being from India, I am myself unaware of the depth of this diversity. Being in the software industry, I have had the privilege to meet people from different parts of India, including here in New Zealand and it is with intrigue that I notice the stark differences to the subtleties which make each region, its people and the food special. Like, I have never been to Bihar but I have had the fortune to have tasted some of the best Litti Chokha at a friend's house, here in Auckland. Litti Chokha is a rustic main consisting of whole wheat balls stuffed with roasted gram flour which are either baked, fried or roasted and served with a side of roasted eggplant and tomatoes. A dollop of ghee on the smashed litti is what food coma is all about.


But, I digress, this post is about a dish from the South of India, from God's Own Country, Kerala. (You see what this diversity and love for food has done to me ;)) This is my go to recipe for when I am falling sick or am looking for something with a spice kick. It is loaded with the goodness of black pepper and coriander seeds, perfect for keeping a cold at bay and clearing up those sinuses. In India, it is served as an appetiser and is also considered as 'thathukada' or street food. Hailing from Kerala, it is no surprise that this mix is my husband's favourite.


Kerala Pepper Chicken Fry

Ingredients/You will need

  • Jo's Indian Box Pepper Chicken Masala Mix

  • 1 small/medium tomato chopped

  • Boneless Chicken Thighs - 500g - cut into 1inch cubes

  • 2 tbsp cooking oil, preferably coconut oil

  • Lemon juice for garnish (optional)

  • Black pepper powder for garnish (optional)

Method:

  • In a wide pan, heat 2tbsp of oil, preferably coconut oil

  • Add in the chicken, tomato and entire contents of Jo's Indian Box Pepper Chicken Masala.

  • Mix well until all the pieces are coated with the Masala. About 2 minutes

  • Lower heat, cover and cook until the chicken is almost cooked, about 7 minutes.

  • Increase heat, remove cover and cook until all water has evaporated.

  • Optionally sprinkle lemon juice and serve hot.


Recipe Notes:

  • This recipe works well for boneless thighs

  • The smaller the pieces, the more enhanced the taste

  • If using chicken with bone, pressure cook the mix for one whistle. Let the pressure release, open the lid and cook until dry or desired consistency is achieved.

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