Pepper chicken aka kurumulaku chicken is an easy and quick Kerala style chicken dry roast. Nadan pepper chicken is the perfect side dish with rice.

I was having a bad cough and "kurumulaku kapp" gave me some relief and that is when I thought of making my grandmothers pepper chicken. Freshly grounded whole black pepper does lift your spirits.

This dry pepper roast chicken is a bit spicy; reduce a little to suit your taste. I like to use bone-in-chicken rather than boneless to make "nadan" dishes.

I started using my old iron kadai because though they are heavy; I found food is cooked fast on iron kadai and onions brown pretty fast too.  Roasting meat especially this chicken was done so fast that I think; I will use more of my old battered iron kadai, if your mom or grandmom has it...dust it off!

Easy step by step pictures

Serves: 3-4

Marinate chicken with lemon juice, 1/2 tsp turmeric powder, 1/2 tsp pepper powder, and salt. Keep this aside for 10 minutes while we get the rest of the things ready.

I used two onions, 2 green chilies, 1-5 inch ginger, 1 pod garlic. Heat coconut oil in a kadai and add in the sliced onions and green chilies.

Let it saute on medium flame (3-4 mins) till it starts to brown and add in the thinly sliced ginger and garlic. Mix well on low flame.

Add in Kashmiri chilly powder, turmeric powder, coriander powder, and garam masala. Now add in the marinated chicken. Mix well, add coconut vinegar, cover and cook. If there is any water, evaporate it with flame on high. Add salt if needed.

While the chicken is cooking; grind coarsely the whole pepper and saunf (fennel seeds)

Add this into the cooked chicken. Mix well and add in curry leaves. Let it dry roast for 5 minutes on low flame. The chicken will become brownish-black and nicely coated with the pepper masala.

Serve hot with rice.

Other Chicken Recipes:

Nadan Chicken Curry

Low Calorie Chili Chicken

Kerala Chicken Stew

Pepper chicken (Kerala Style)

PREP TIME: 10 mins    |  COOK TIME: 20 mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Chicken: 750 gms
• Onion: 2, sliced
• Green chilies: 2, slit
• Ginger: 1 .5 inch
• Garlic: 1 pod
• Kashmiri chili powder: 1/2 tsp
• Coriander powder: 1/2 tsp
• Garam masala: 1 tsp
• Coconut Vinegar: 1 tbsp
• Turmeric powder: 1 tsp (divided)
• Pepper powder: 1/2 tsp
• whole black peppercorns: 2 tbsp
• Fennel Seeds: 1/2 tsp
• Coconut oil: 3 tbsp
• Curry Leaves: 2 sprigs
• Salt: 3/4 tsp
• Lemon: Juice of 1/2 lemon

  METHOD:

1. Marinate chicken for 10 minutes with lemon juice, 1/2 tsp turmeric powder, 1/2 tsp pepper powder, and 1/2 tsp salt. Grind coarsely whole pepper and fennel seeds (saunf). Keep this aside while we make the base.
2. Heat an iron kadai (preferably) with coconut oil. Add in the sliced onions and green chilies. Let it saute on medium heat till light brown (3-4 mins).
3. Add in the finely chopped ginger and garlic, mix well for a minute. Add Kashmiri chilly powder, coriander powder, garam masala, and turmeric powder. Mix well add salt if needed.
4. Add in the marinated chicken. Mix well, add coconut vinegar, cover and cook. If there is water allow it to evaporate on high heat.
5. Open, and add in the coarsely grinded pepper powder and mix well.
6. Let the chicken dry roast on low flame for another 5 minutes or until it becomes blackish brown in color.Make sure that you stir/mix it well, so that it does not stick to the bottom of the kadai.
7. Lastly sprinkle curry leaves and give a nice stir.
8. Serve nadan pepper chicken with rice.

NOTES

• If you cant tolerate the pepper heat, reduce whole pepper by half.
• I used coconut vinegar as traditionally vinegar was commonly used in cooking meat in Kerala; you can substitute with one tomato if needed.
• Since I used an iron kadai; the chicken was dry roasted with a nice blackish-brownish color pretty fast.
• You can use a non-stick or aluminum pan; a cast iron skillet would be perfect.
• Adding curry leaves towards the end of the roasting; gives out a nice flavor.

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