South Indian Chicken Pepper Fry with Shallots
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Ingredients
- 600 g chicken thigh fillets, diced
- 8 shallots
- 1.5 tbsp black peppercorns
- 4 garlic cloves
- 10 g fresh ginger
- 12 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 302 kcal
- Protein
- 31.7 g
- Carbohydrate
- 11.8 g
- of which sugars
- 4.9 g
- Fat
- 13.7 g
- of which saturates
- 7.4 g
- Fibre
- 3 g
- Salt
- 0.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and halve the shallots.
- 2
Dry-roast the black peppercorns for 1 minute, then grind coarsely.
- 3
Heat the coconut oil in a wide pan, add the shallots and fry for 8 minutes until golden.
- 4
Add the garlic, ginger and curry leaves, and fry for 2 minutes.
- 5
Add the chicken, ground turmeric and crushed pepper, and cook over a high heat for 10-12 minutes, stirring often, until the chicken is well browned and no pink remains.
- 6
Serve hot with rice.
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