Chicken pepper fry

pepper-chicken
Prepration time: 60 Minutes
Persons served: 4 Persons
Cuisine: Kerala

ingredients

  • Chicken pieces (medium sized) : 1 Kg
  • Chilly powder : 1 tsp
  • Turmeric powder : 1/4 tsp
  • Pepper powder : 1/2 tsp
  • Ginger : 1 inch piece
  • Garlic : 6 cloves
  • Coconut oil : 2 table spoon
  • Onion (sliced into thin pieces) : 2 nos
  • Gambooge / Kudampuli / Vadakkan puli : 2 nos
  • Water : as needed
  • Salt : as needed
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Here is another dish with chicken. Most of you may have taken this Chicken pepper fry from outside restaurants but wondered of how to prepare them at home. Then here it is. Next time when you have a guest at home try this and make them love your foods. 🙂

Directions for preparing chicken pepper fry

  1. Blend the garlic and ginger into a fine paste.
  2. Mix it with the chilly powder, turmeric powder, pepper powder and salt in a bowl and blend it well.
  3. Apply it to the chicken pieces and keep it for 30 to 45 minutes.
  4. In a pan, pour the oil and add the onions. Saute it till the onions become golden brown.
  5. Add the chicken pieces to the pan and heat it for around 15 minutes in a low flame.
  6. Add some water to the pan and allow the chicken to get cooked.
  7. When the chicken gets cooked, add the gambooge.
  8. Keep it in low flame until the water dries up and the preparation becomes dark (Depending on your choice, you can adjust the thickness of gravy).

Feel free to share your thoughts and preparations below and let me also get some more ideas.

Have you tried our other chicken recipes too?

This entry was added on April 9th, 2013 by in Non Veg and tagged with , , , , , , , . Last revised on March 27th, 2018. Recipe & Recipe photo contributed by Saumya S S.

Renoos

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How would you rate this recipe?

73 votes, 3.60 / 5.00 (71%)
  • S
    Reply
    says:

    If no kudampuli, then we can use lemon juice. Nice recipes Renoos.. Enjoying it!!

    • says:

      Thanks for trying the recipes and for the tip Sony. 🙂

  • Reply
    says:

    Hi, thanks for a simple and easy dish. But I strongly felt that the addition of kudam puli was not required as it changed the taste of the chicken and the gravy to some other taste which was in between a fish and chicken curry. Before adding the puli the gravy was tasting awesome and so the dish. So I will keep it that way next time. Thanks for the recipe again.

    • says:

      Hi Sajitha,

      Thanks for stopping by and trying the recipe. Good to know that you liked this recipe :). You are correct about addition of Kudampuli which makes gives a different taste. But its a good thing to try something different always 🙂
      You can skip the addition, if you don’t like it.

  • Reply
    says:

    I am learning to cook recently so trying out some new recipies this is my first nonveg dish which came out well everyone at home liked this dish thank you very much.

    • says:

      Thanks for trying the recipe and dropping your comments Neethi. I am so glad to hear that your preparation went well and everybody loved it.
      Don’t forget to try our other recipes too..

  • Reply
    says:

    Hi, I see this to be a little confusing. I mean the steps 5 and 6. If we r to fry it in oil(my understanding from steps 4and 5) then y do v have to cook it in water as said in step 6. Can you help me out with the recipe please.

    • says:

      Sumayya, adding water is not necessary if the chicken pieces are tender. But if the pieces are hard, you can add little water as in step 6. Otherwise just cover the pan and cook it.

  • Reply
    says:

    We can add vinegar or soya sauce also instead of gambooge or puli !!!

    • says:

      @Manasi: Yup, you can add vinegar for the sour taste. Never tried soya sause. Will do next time 🙂

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