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Recipe for Chettinad Dry Pepper Chicken Curry

Recipe for Chettinad Dry Pepper Chicken Curry

Recipe for Chettinad Dry Pepper Chicken Curry

(Ref: RCP320)

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Super spicy, Chettinad Dry Pepper Chicken Curry, showcases pepper as the star of this fiery dish...



Preparation Time:

10 mins

Cooking Time:

30 mins


Oil -3 tbps
 Boneless Chicken Breast - 400g, cut into strips
 Mustard Seeds - ½ tsp
 Onions - 2, sliced
 Whole Green Chillies - 2, slit
 Curry Leaves - 1 tbsp
 Black Peppercorns - 1 tsp, ground
 Fennel Seeds - 1 tbsp
 Ground Coriander - 2 tbsp
 Fresh ginger - 1', grated
 Garlic Cloves - 3, crushed
 Turmeric Powder - 1 tsp
 Salt - to taste
 Garam Masala - 1 tbsp
 Lemon Juice / Vinegar - ½ tbsp
 Fresh Coriander - 3 tbsp


• Heat the oil, add the mustard seeds and fennel seeds until they sizzle. Remove from heat.

• Add the sliced onions, green chillies, fresh ginger, garlic and curry leaves, stir, return to heat and stir fry until onions are golden, adding a little water if necessary to stop mixture sticking to pan.

• Add the ground coriander, garam masala and turmeric powder, stir and fry for a minute or so.

• Add the chicken strips and a little water. Stir well. Cover and cook on a low heat until the chicken is cooked through. Stir every so often.

• Remove lid, and cook until any juice is absorbed. Add the ground black pepper and stir.

• Ad the Lemon Juice / Vinegar and Salt to taste.Stir fry over a low heat for a minute or so.

• Remove from heat and sprinkle with fresh Coriander and serve with hot Roti or steaming rice.

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- David Wildblood