Looking for an evergreen main course chicken dish, don’t worry “Kurumulaku” is the best option to go for. If you are worrying about the perfect starter dish, this Kerala-style pepper chicken can work for that as well. Kurumulaku chicken, often known as pepper chicken, is a simple and quick-dry roast chicken recipe from Kerala. The ideal side dish to serve with rice is nadan pepper chicken. The heat in this dry pepper roast chicken can be reduced to your preferred level. For "nadan" meals, bone-in chicken is an alternative to boneless chicken. Although they are heavy, you can use an old iron kadai because both the meal and the onions brown quickly in iron kadais. If your mom or grandma still has their old battered iron kadai, dust it off because roasting meat, especially this chicken, is done so quickly.
Black pepper (Piper nigrum), usually known as pepper, is a perennial climbing vine in the Piperaceae family that produces a spicy condiment with a strong flavour. One of the earliest spices known is black pepper, which is a native of the Indian Malabar Coast. Pepper, a common seasoning used all over the world, also has a small amount of medical applications as a carminative (to reduce flatulence) and as a stimulant of gastric secretions.
There is no doubt about the significance of pepper to Kerala; the state generates 97 percent of the nation's black pepper production. Kerala's culture is diverse and cosmopolitan in nature, and it is an essential component of Indian culture. Due to its age and the organic continuity maintained by the Malayali people, it is a mix of Aryan and Dravidian cultures. There are several vegetarian and non-vegetarian dishes in Kerala cuisine that are made with fish, fowl, and meat. Since ancient times, Kerala has grown culinary spices, which are distinctive to its cuisine. Because black pepper is the cuisine's undeniable star ingredient, citizens should take note that this particular meal best represents Kerala's pride.
Ingredients:
- 1kg- Chicken
- 12 nos - garlic
- 2 nos - Ginger
- 4nos- Onion
- 4 nos - Tomato
- 2 0r 3 nos - Dry chilli
- 2 tsp- Black pepper
- 2 tsp- Fennel seed
- 1 tsp- Cumin seeds
- 2 tsp- Coriander seed
- 1 nos - Cinnamon
- 2 to 3 nos - Cardamom
- 3 nos- Cloves
- 1 or 2 - Mace -jathi pathri
- 2 or 3 tsp - Salt
- 3 to 4 tsp- Oil
Method:
- After giving the chicken a good wash, drain the extra water, and then transfer the chicken to another plate.
- Oil is placed in a hot pan. Add dry red chilli, black pepper, fennel, cumin, and coriander seeds and fry until fragrant. Use the resulting powder to prepare a paste with ginger and garlic.
- Cinnamon, cardamom, cloves, and mace-jathi pathri are added to a pan of heated coconut oil.
- Then, once the raw ginger-garlic scent has vanished, add curry leaves, chopped onion, and ginger-garlic paste.
- Tomatoes should be added and sautéed until tender.
- Then toss in the fresh chicken pieces thoroughly.
- Salt, turmeric powder, garam masala, ground masala (dry chilli, black pepper, fennel seeds, cumin seeds, and coriander seeds) should all be added, and these ingredients should be thoroughly mixed.
- Add enough water, then cover the pan to finish cooking.
- Then remove the lid and thoroughly sauté and fry the food.
- Remove from the heat and reserve.
- Serve the delicious pepper chicken masala with rice or appam.
