Succulent chicken pieces pan-fried with a bold and aromatic blend of freshly crushed black pepper, fennel, and curry leaves. This South Indian classic is a fiery, flavorful dish that comes together quickly for a perfect weeknight meal or a standout appetizer.
Prep15 min
Cook30 min
Servings4
Serving size: 1 serving
326cal
36gprotein
12gcarbs
15g
Ingredients
600 g Chicken (boneless, cut into 1.5-inch pieces)
A tangy and flavorful South Indian rice dish made with fluffy rice, a crunchy tempering of lentils and peanuts, and a generous squeeze of fresh lemon juice. A quick and easy meal perfect for lunchboxes or a light dinner.
Crispy, golden, and irresistibly crunchy fried lentil wafers. A classic South Indian accompaniment that adds the perfect crunch to any meal, ready in just a few minutes.
Zesty lemon rice with spicy chicken pepper fry and crispy appalam. An energy-giving, quick meal!
This tamil dish is perfect for dinner. With 865.5300000000001 calories and 48.76g of protein per serving, it's a nutritious choice for your meal plan.
fat
Curry Leaves
(about 15-20 leaves)
2 tbsp Black Peppercorns (to be coarsely crushed)
1 tsp Coriander Powder
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Marinate the Chicken
In a medium bowl, combine the chicken pieces with turmeric powder, lemon juice, and 0.5 tsp of salt.
Mix thoroughly to ensure each piece is evenly coated.
Set aside to marinate for at least 15-30 minutes at room temperature.
2
Sauté Aromatics
Heat coconut oil in a heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the fennel seeds and let them sizzle for about 30 seconds until fragrant.
Add the thinly sliced onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
Add the ginger-garlic paste, slit green chilies, and curry leaves. Sauté for another 2 minutes until the raw aroma disappears.
3
Cook the Chicken with Spices
Add the marinated chicken to the pan. Increase the heat to high and stir-fry for 5-7 minutes, until the chicken is seared on all sides and no longer pink.
Reduce the heat to medium-low. Add the coarsely crushed black pepper, coriander powder, garam masala, and the remaining 0.75 tsp of salt.
Stir well to coat the chicken completely with the spice mixture.
4
Simmer and Finish the Fry
Cover the pan and let the chicken cook on low heat for 10-12 minutes. The chicken will release its own juices, so do not add any water.
After 10-12 minutes, check if the chicken is tender and cooked through. The internal temperature should reach 165°F (74°C).
Uncover the pan, increase the heat to medium-high, and continue to fry for another 5-7 minutes.
Stir frequently until all the moisture evaporates and the masala becomes dry, dark, and beautifully roasted onto the chicken pieces.
5
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves.
Serve hot as an appetizer or as a side dish with rasam rice, sambar rice, or parottas.
349cal
8gprotein
52gcarbs
13gfat
Ingredients
4 cup Cooked Basmati Rice (Preferably cooled or leftover rice)
2 tbsp Sesame Oil (Gingelly oil is traditional)
1 tsp Mustard Seeds
1 tsp Urad Dal (Split black gram)
1 tbsp Chana Dal (Split Bengal gram)
0.25 cup Raw Peanuts
2 pcs Dried Red Chilies (Broken into halves)
2 pcs Green Chilies (Slit lengthwise)
1 sprig Curry Leaves (About 10-12 leaves)
0.25 tsp Hing (Asafoetida)
0.5 tsp Turmeric Powder
3 tbsp Lemon Juice (Freshly squeezed, from 1-2 large lemons)
1 tsp Salt (Adjust to taste)
0.25 tsp Sugar (Optional, to balance tanginess)
2 tbsp Fresh Coriander (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
If using freshly cooked rice, spread it on a large plate or tray to cool down completely. This prevents the grains from breaking and becoming mushy.
Gently fluff the cooled rice with a fork to separate the grains. Set aside.
2
Create the Tempering (Tadka)
Heat sesame oil in a large, heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Reduce the heat to low, then add the chana dal and urad dal. Sauté for 1-2 minutes, stirring continuously, until they turn a light golden brown and become aromatic.
Add the raw peanuts and continue to sauté for another 2-3 minutes until they are crunchy and lightly browned.
Add the broken dried red chilies, slit green chilies, and curry leaves. Be careful as the curry leaves will splutter. Sauté for 30 seconds until the leaves are crisp.
3
Combine with Rice
Add the hing and turmeric powder to the pan and stir for 10 seconds.
Immediately add the cooled, fluffed rice, salt, and optional sugar to the pan.
Gently mix everything together, ensuring the tempering is evenly distributed throughout the rice. Be careful not to mash the rice grains. Continue to toss on low heat for 2 minutes until the rice is heated through.
4
Finish and Serve
Turn off the heat completely. Pour the fresh lemon juice over the rice.
Add the chopped fresh coriander.
Give it one final gentle mix to combine. The residual heat will incorporate the flavors.
Serve the Lemon Rice warm, either on its own or with accompaniments like papad, raita, or coconut chutney.
