Prepration time: 60 Minutes
Persons served: 4 Persons
- Chicken pieces (medium sized) : 1 Kg
- Chilly powder : 1 tsp
- Turmeric powder : 1/4 tsp
- Pepper powder : 1/2 tsp
- Ginger : 1 inch piece
- Garlic : 6 cloves
- Coconut oil : 2 table spoon
- Onion (sliced into thin pieces) : 2 nos
- Gambooge / Kudampuli / Vadakkan puli : 2 nos
- Water : as needed
- Salt : as needed
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Here is another dish with chicken. Most of you may have taken this Chicken pepper fry from outside restaurants but wondered of how to prepare them at home. Then here it is. Next time when you have a guest at home try this and make them love your foods. 🙂
Directions for preparing chicken pepper fry
- Blend the garlic and ginger into a fine paste.
- Mix it with the chilly powder, turmeric powder, pepper powder and salt in a bowl and blend it well.
- Apply it to the chicken pieces and keep it for 30 to 45 minutes.
- In a pan, pour the oil and add the onions. Saute it till the onions become golden brown.
- Add the chicken pieces to the pan and heat it for around 15 minutes in a low flame.
- Add some water to the pan and allow the chicken to get cooked.
- When the chicken gets cooked, add the gambooge.
- Keep it in low flame until the water dries up and the preparation becomes dark (Depending on your choice, you can adjust the thickness of gravy).
Feel free to share your thoughts and preparations below and let me also get some more ideas.
Want to learn more chicken recipes? check these.
- How to prepare Kerala special Pepper Chicken curry at home?
- Chicken buns - Prepare tasty & yummy stuffed chicken buns
- Chicken Stew, Kerala recipe
- Chicken filled Caterpillar Buns / Croissants -Tasty Croissant recipe
- How to make tasty chicken pockets snacks with leftover chicken?
- Chicken korma recipe - How to make tasty Chicken Korma?
March 12, 2014 at 1:34 pm
If no kudampuli, then we can use lemon juice. Nice recipes Renoos.. Enjoying it!!
March 16, 2014 at 1:54 am
Thanks for trying the recipes and for the tip Sony. 🙂
October 2, 2014 at 11:44 am
Hi, thanks for a simple and easy dish. But I strongly felt that the addition of kudam puli was not required as it changed the taste of the chicken and the gravy to some other taste which was in between a fish and chicken curry. Before adding the puli the gravy was tasting awesome and so the dish. So I will keep it that way next time. Thanks for the recipe again.
October 4, 2014 at 10:26 am
Thanks for stopping by and trying the recipe. Good to know that you liked this recipe :). You are correct about addition of Kudampuli which makes gives a different taste. But its a good thing to try something different always 🙂
You can skip the addition, if you don’t like it.
November 16, 2014 at 6:15 am
I am learning to cook recently so trying out some new recipies this is my first nonveg dish which came out well everyone at home liked this dish thank you very much.
January 30, 2015 at 6:41 pm
Thanks for trying the recipe and dropping your comments Neethi. I am so glad to hear that your preparation went well and everybody loved it.
Don’t forget to try our other recipes too..
January 22, 2015 at 8:59 am
Hi, I see this to be a little confusing. I mean the steps 5 and 6. If we r to fry it in oil(my understanding from steps 4and 5) then y do v have to cook it in water as said in step 6. Can you help me out with the recipe please.
January 30, 2015 at 6:09 pm
Sumayya, adding water is not necessary if the chicken pieces are tender. But if the pieces are hard, you can add little water as in step 6. Otherwise just cover the pan and cook it.
April 1, 2016 at 10:22 am
We can add vinegar or soya sauce also instead of gambooge or puli !!!
April 6, 2016 at 7:21 pm
@Manasi: Yup, you can add vinegar for the sour taste. Never tried soya sause. Will do next time 🙂