dinner · gluten-free · dairy-free
Chettinad pepper chicken
A South Indian chicken curry built on deeply caramelized onions, ginger, garlic and curry leaves, with lots of black pepper and a light tomato gravy.
- Time
- 60min
- Steps
- 6
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Toss the chicken with turmeric and salt.
-
2
Heat the coconut oil and fry the fennel, chiles and cinnamon for 30 seconds.
-
3
Add the onions and cook slowly until deeply caramelized, 20 minutes.
-
4
Add the curry leaves, ginger and garlic for 2 minutes, then the pepper, coriander and garam masala.
-
5
Add the tomatoes and cook until they break down, then the chicken and stir to coat.
-
6
Add the water and stock, cover and simmer 15-20 minutes until the chicken is cooked and the gravy is thick. Serve with appam or rice.
