Teresa's Recipes
Chettinad Pepper Chicken
Journey into the heart of South India with this Chettinad Pepper Chicken recipe. This dish, popular in the Chettinad region of Tamil Nadu, is renowned for its fiery and robust flavors. It's made from succulent chicken pieces simmered in a tantalizing blend of black peppercorns, aromatic spices, and creamy coconut milk. The result is a spicy, flavorful dish that's sure to leave your taste buds tingling and craving for more.
Ingredients
- 1 handful, chopped Fresh coriander leaves
- 2 tablespoons Oil
- to taste Salt
- 1 tablespoon Lemon juice
- 1 cup Coconut milk
- 3 Cardamom pods
- 3 Cloves
- 1 Cinnamon stick
- 1 teaspoon Fennel seeds
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Red chili powder
- 1/2 teaspoon Turmeric powder
- 10 Curry leaves
- 1 inch piece, finely chopped Ginger
- 1, chopped Tomato
- 1, finely chopped Onion
- 1 tablespoon, coarsely ground Black peppercorns
- 500g, boneless and cut into pieces Chicken
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 350
- Fat: 20g
- Carbs: 10g
- Protein: 30g
- Sodium: 700mg
- Sugar: 5g
Instructions
- Heat oil in a pan over medium heat.
- Add the cinnamon stick, cloves, and cardamom pods. Sauté for a minute until fragrant.
- Add the finely chopped onions and curry leaves. Sauté until the onions turn golden brown.
- Add the finely chopped ginger and continue to sauté until the raw smell disappears.
- Next, add the chopped tomatoes and cook until they become soft and mushy.
- Add the turmeric powder, red chili powder, coriander powder, cumin powder, and fennel seeds. Mix well to combine with the onion and tomato mixture.
- Add the chicken pieces to the pan and stir well to ensure they are coated with the spice mixture.
- Cover the pan and allow the chicken to cook for about 10 minutes, stirring occasionally to prevent sticking.
- Add the coarsely ground black peppercorns and stir well to combine.
- Pour in the coconut milk and lemon juice. Mix well to combine and ensure the chicken is fully immersed in the sauce.
- Cover the pan again and simmer for another 10-15 minutes, or until the chicken is fully cooked and the flavors have melded together.
- Season with salt to taste, and garnish with fresh coriander leaves before serving.
- Serve your Chettinad Pepper Chicken hot with a side of steamed rice or roti for a complete meal.
Tips
- For a more authentic taste, try using a traditional Indian 'kadai' (wok) to cook the dish. However, a regular frying pan will work just as well. Adjust the amount of black peppercorns and red chili powder to control the heat level according to your preference.