Chettinad Pepper Chicken Varuval
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Ingredients
- 600 g chicken thigh fillets, diced
- 1.5 tbsp black peppercorns
- 1 tsp fennel seeds
- 2 onion, finely sliced
- 5 garlic cloves
- 15 g fresh ginger
- 15 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 292 kcal
- Protein
- 31.3 g
- Carbohydrate
- 9.3 g
- of which sugars
- 4.4 g
- Fat
- 13.8 g
- of which saturates
- 7.4 g
- Fibre
- 2.5 g
- Salt
- 0.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Dry-roast the black peppercorns and fennel seeds for 1-2 minutes, then grind to a coarse powder.
- 2
Heat the coconut oil in a wide, heavy-based pan, add the sliced onion and fry for 8 minutes until golden.
- 3
Add the garlic, ginger and half the curry leaves, and fry for 2 minutes.
- 4
Add the diced chicken, ground turmeric and the ground pepper-fennel mix, and cook over a high heat for 12-15 minutes, stirring often, until the chicken is well browned, cooked through with no pink remaining and almost dry.
- 5
Stir in the remaining curry leaves and cook for 1 minute more.
- 6
Serve hot with rice.
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