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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.
For 4 servings
Marinate the Chicken
Sauté Aromatics
Cook the Chicken with Spices
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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.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 326.46 calories per serving with 36.25g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer and Finish the Fry
Garnish and Serve
This recipe works wonderfully with mutton (increase cooking time significantly and pressure cook first) or prawns (reduce cooking time to just a few minutes).
For added texture and a nutty flavor, add 1/4 cup of thinly sliced coconut pieces (thenga kothu) along with the onions and fry until they are golden.
To make a semi-gravy version, add 1/4 cup of whisked yogurt or a splash of coconut milk after the chicken is cooked. Simmer for 3-4 minutes until the gravy thickens slightly.
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Black pepper contains piperine, a compound known to enhance metabolic performance and improve the absorption of nutrients. It also stimulates digestive enzymes.
Turmeric, a key ingredient in the marinade, contains curcumin, a powerful antioxidant with strong anti-inflammatory effects that can help combat chronic inflammation.
Chicken Pepper Fry is moderately healthy. It is an excellent source of protein from the chicken. However, it does contain a significant amount of oil for the frying process. You can make it healthier by reducing the amount of oil used and using a non-stick pan.
A single serving of Chicken Pepper Fry (approximately 185g) contains around 380-450 calories. The exact number can vary based on the cut of chicken (thigh vs. breast) and the amount of oil used.
Absolutely. To reduce the heat, decrease the amount of coarsely crushed black pepper to 1 or 1.5 tablespoons and reduce or omit the green chilies.
It's very versatile. It's popularly served as a side dish with South Indian meals like sambar rice or rasam rice. It also pairs well with flatbreads like parotta or chapati, and can be served as a standalone appetizer.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat until warmed through for the best texture.
Yes, you can use chicken breast. Cut it into slightly larger pieces to prevent it from drying out and reduce the simmering time by a few minutes as breast meat cooks faster.