By Devi Poojari
Mildly spicy yet packed with flavour from the black pepper, this pepper chicken is perfect to pair with flaky Malabar parottas or a simple bowl of rasam-rice, for a lunch that is satisfying and easy.
250 grams chicken tenders, sliced 2 small onions, sliced 6 cloves garlic, minced 1-inch piece ginger, minced 6-7 curry leaves 1 tablespoon coriander seeds 1 teaspoon cumin seeds 1 tablespoon black peppercorns 1 teaspoon fennel seeds 2 tablespoons vegetable oil 1 teaspoon vinegar Salt, to taste
Marinate the chicken using the salt and vinegar for five minutes.
Meanwhile, toast the whole spices in a dry pan until aromatic and crush into a coarse powder, using a mortar and pestle.
Heat the oil in a pan and crackle the curry leaves.
Fry the ginger and garlic for a couple of minutes, followed by the sliced onions.
Saute for 3-4 minutes until browned lightly before adding the marinating chicken.
Toss everything together and cover with a lid to cook on low heat for 5-6 minutes.
Remove the lid off and adjust seasoning, if necessary, before adding two tablespoons of the roasted spice powder.
Turn everything around in the pan until the chicken is fully coated and the mixture is mostly dry. Serve warm.
Image Credit: delish.com