Meal Prep · South Indian
Pepper Chicken
A fiery and aromatic South Indian dry chicken dish bursting with the bold flavor of freshly ground black pepper.
Ingredients
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Step-by-step- Marinate the chicken pieces with half of the freshly ground black pepper, turmeric powder, and salt for at least 15 minutes.
- Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. Add curry leaves and green chilies, sauté for a few seconds until fragrant.
- Add the finely chopped onions and cook until they turn golden brown, about 8-10 minutes.
- Stir in the ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
- Add the marinated chicken pieces to the pan. Cook on medium-high heat, stirring occasionally, until the chicken is seared and changes color.
- Reduce heat to medium-low, cover the pan, and let the chicken cook in its own juices for about 10-12 minutes, or until tender and cooked through. Stir occasionally to prevent sticking.
- Remove the lid, increase heat to medium, and add the remaining freshly ground black pepper and garam masala (if using). Sauté for another 3-5 minutes, stirring continuously, until the chicken is well coated with spices and the dish is relatively dry.
- Taste and adjust salt if needed. Garnish with fresh coriander leaves and serve hot.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 35 g |
| Fat | 20 g |
| Carbohydrates | 8 g |
| Fiber | 2 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Pepper Chicken in an airtight container. Ensure it cools completely before refrigerating.
Freezer Up to 2 months
Freeze portions in freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium heat, adding a splash of water if it seems too dry, until heated through. Alternatively, microwave in short bursts, stirring in between.
Chef’s Corner
- For the best flavor, always use freshly ground black pepper. Pre-ground pepper won’t give the same intensity.
- If you prefer a gravy, add about 1/4 cup of water or chicken broth after adding the chicken, and simmer until it reaches your desired consistency.
- Adjust the amount of green chilies and black pepper to control the spice level according to your preference.
