Meal Prep · Indian
Chicken Pepper Fry
A fiery and aromatic South Indian chicken stir-fry packed with bold peppery flavors.
Ingredients
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Step-by-step- Marinate the chicken with salt, turmeric powder, and 1 tbsp of lemon juice for at least 15 minutes.
- Heat oil in a large pan or kadai over medium heat. Add curry leaves and green chilies, sauté for a few seconds until fragrant.
- Add the sliced onions and cook until they turn golden brown, stirring occasionally (about 8-10 minutes).
- Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
- Add the marinated chicken pieces to the pan. Cook on medium-high heat for 5-7 minutes, stirring frequently, until the chicken changes color and is lightly seared on all sides.
- Reduce heat to medium-low. Add coriander powder, cumin powder, and most of the freshly ground black pepper (reserve a little for garnish if desired). Mix well and cook for 2-3 minutes, allowing the spices to coat the chicken.
- Add about 1/4 cup of water, cover the pan, and let the chicken cook for 10-12 minutes, or until tender and cooked through, stirring occasionally to prevent sticking. If needed, add a splash more water.
- Once the chicken is tender and most of the liquid has evaporated, uncover the pan. Increase heat to medium-high and stir-fry for another 3-5 minutes until the chicken is well coated with spices and slightly browned, and the gravy is thick and dry. Add garam masala now if using.
- Stir in the remaining lemon juice. Taste and adjust salt if necessary.
- Garnish with fresh coriander leaves and the reserved black pepper (if any) before serving hot.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 35 g |
| Fat | 20 g |
| Carbohydrates | 15 g |
| Fiber | 3 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled Chicken Pepper Fry in an airtight container in the refrigerator. Ensure it’s fully cooled before storing to prevent condensation.
Freezer Up to 2 months
For longer storage, transfer cooled chicken to a freezer-safe bag or container, removing as much air as possible. Label with the date.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium heat, adding a tablespoon of water or broth to prevent drying, until heated through. Alternatively, microwave in short bursts, stirring in between.
Chef’s Corner
- For the best flavor, use freshly ground black pepper. Coarsely grinding it yourself will release more aroma and heat.
- Marinating the chicken for at least 30 minutes, or even overnight, will yield more tender and flavorful results.
- Adjust the amount of green chilies and black pepper to suit your spice preference. For extra heat, add a pinch of red chili powder.
- Using coconut oil enhances the authentic South Indian flavor profile of this dish.
