A delicious Kerala style chicken roast, with fiery pepper spiciness…
Last weekend, I went ahead and did something I have been planning for a really long time but was always confused if it was the best time to do it. After contemplating all this time and asking Allah to guide me, I realized there is never a best time. We may have a lot of calculations and permutations, but the fact remains that nothing happens the way that you wish things would be. Only a small part can be controlled, the rest we have to leave it to the force that is not in our hand and go with the flow, InShaAllah…
Today, again I seem to be sharing a recipe from my umma’s handwritten notes, immediately after sharing the Pachakkari Kurma. Hehe… I tend to make a lot of roasts, because I love to scoop up the masala with chapathi and porotta. However, my folks aren’t very fond of too much onion and tomato, and always prefer a curry. Umma always remarks, “How different the girls are from you?” Hmm, yes, they seem to have taken off their abba. 😀 Anyway, this Pepper Chicken Roast was something that umma would make from her book on some Tuesday nights to go along with her Lachcha Parathas, if she is not making the Kozhi Chukka. Didn’t I tell you she had a timetable always? 🙂
OK, so coming back to this recipe, it is really easy to make. It is a regular roast, but spiced a little more with powdered black pepper and then served with crushed black pepper, and hence the name. My girls aren’t very fond of too much spiciness, so I have toned down the black pepper used, but feel free to tweak as per your levels. It is always said that the spiciness of black pepper is way better than using red chilli in your cooking. This recipe uses the spice from green chillies – I use the fat ones and love its taste! – and loads of black pepper. Off to this simple recipe…
Pepper Chicken Roast
- 1 kg chicken cut into small pcs
- 3 tbsp coconut oil
- 4 onions thinly sliced
- 3-4 green chillies minced
- 3 to matoes minced
- 2 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tbsp ginger garlic paste
- 1 tsp black pepper powder use more as per required
- 1 tsp garam masala
- Salt to taste
- 1 tbsp ghee
- 2 sprigs curry leaves
- Crushed black pepper as required
- Heat oil in a saucepan and add the onions, chillies and tomatoes. Saute till nicely wilted and browned.
- Add the washed chicken pieces and cook on slow flame till soft.
- Now add the ingredients from chilli powder to garam masala powder and give it a good toss. Cook till completely done.
- Adjust salt and pepper. Add the ghee and curry leaves and toss. Serve hot with side of choice.