Photograph of the finished Pepper chicken

India · Gà xào tiêu đen kiểu Nam Ấn

Pepper chicken

45 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 3.4 lb
  • Photograph of Black pepper Black pepper 2.5 oz
  • Photograph of Curry leaves Curry leaves 60 leaves
  • Photograph of Shallots Shallots 3.2
  • Photograph of Ginger Ginger 4.2 oz
  • Photograph of Turmeric powder Turmeric powder 0.7 oz
  • Photograph of Coriander seed powder Coriander seed powder 1.1 oz
  • Photograph of Coconut oil Coconut oil ¾ cup
  • Photograph of Shredded coconut Shredded coconut 7.1 oz
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Roast the black peppercorns in a dry pan for 40 seconds, then coarsely grind them, using up to 18g per batch.
  2. 2 A large amount of pepper is the defining characteristic of this dish; too little pepper means it's just regular stir-fried chicken.
  3. 3 Marinate the chicken with turmeric, crushed ginger and garlic, and half of the pepper for 30 minutes.
  4. 4 Sauté curry leaves in coconut oil, then stir-fry shallots for 10 minutes until softened and sweet.
  5. 5 Add the chicken and stir-fry for 15 minutes over medium heat until the liquid is released and evaporates completely.
  6. 6 Sprinkle with the remaining pepper and toasted shredded coconut, then stir for 90 seconds until dry.
Start cooking