By Krati Purwar
March 12, 2025
Are you looking for a snack that would complement the bitterness of whisky or sourness in a cocktail? You should try Kerala-style pepper chicken or kurumulaku. The heat from pepper, melange of spices, and juicy meat make it a must-try even if you don’t drink.
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2 sliced onions 750 grams chicken thighs 1 garlic pod 2 slit green chillies ½ tsp red chilli, coriander ½ tsp pepper, turmeric ½ tsp fennel, garam masala 2 tbsp peppercorn Salt to taste 1 tbsp lemon juice, ginger 7-8 curry leaves 3 tbsp coconut oil 1 tbsp coconut vinegar
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Combine turmeric, pepper powder, salt to taste, and lemon juice. Marinate chicken in it.
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While the chicken marinades, coarsely grind peppercorn and fennel seeds.
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Heat coconut oil and saute onions until brown.
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Add chopped ginger and garlic. After a minute, add all the powdered spices.
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Add marinated chicken and coconut vinegar to the pan. Cook for 20 minutes.
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Let the water evaporate and top it with peppercorn and fennel mix. Add curry leaves on top and serve.
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