This deliciously simple dish from the southern Indian state of Kerala showcases one of its finest exports – black pepper – alongside a host of other aromatics. Ready in under an hour, the thick sauce clings to the chicken making it perfect for serving alongside breads or other side dishes.
See the full recipe here: https://www.greatbritishchefs.com/recipes/keralan-chicken-pepper-fry-recipe
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10 Comments
Great recipe. Def going to try this. Thanks!
Looks fantastic
Beautifully simple curry dish. {2022-10-09}
Looks good but 0/10 as a recipe video – how hot is the pan in the beginning? He said right temp is crucial – but what's the temp? How long do the tomatoes go for? How long to toast the spices? Is that Kosher salt or table? Also not many shots of the pan, you have focused on the man not the pan. I'm interested in his restaurant but I have no idea how to make this dish apart from the ingredients
Man loves his onions.
Thanks for the detailed recipe as well as the historical background.
I doubt ALL Indians were 'originally vegetarians' tho! Ancient cookbooks and recipes prove otherwise.
amazing
This looks amazing. Thank you đź‘Ťđź‘Ť
not doing too well with in gratitude to your cuisine's history are you! Only uneducated gavar would follow you…plus your food is only good for your gavar gorehs.
Truly amazing description.❤