South Indian Pepper Chicken
South Indian Pepper Chicken is a bold and spicy dish perfect for curry enthusiasts. Featuring black pepper as a primary ingredient, this dish is packed with flavour and sure to satisfy your carnivore cravings.
Servings: 4 Serves
Calories: 300kcal
Cost: $20
Equipment
- Large pan
- Grater
Ingredients
- 4 chicken breasts diced
- 1 red pepper deseeded and cut into strips
- 1 yellow pepper deseeded and cut into strips
- 4 cloves of garlic crushed
- 4 cm fresh ginger grated
- 1 onion finely chopped
- 400ml can chopped tomatoes
- 1 teaspoon turmeric
- 1 handful fresh coriander cilantro, chopped
- 1 tbsp coconut oil
- Plenty of freshly ground black pepper
- Juice of ½ lemon
- Sea salt
Instructions
- Season the Chicken: Season the diced chicken with the lemon juice, plenty of black pepper, and a pinch of sea salt. Add a little more pepper just for safe keeping!
- Brown the Chicken: Heat half the coconut oil in a large pan over high heat. Brown the chicken for 3–4 minutes, then set aside.
- Sauté the Aromatics: Drain the meat juices from the pan, then return it to medium heat. Add the remaining coconut oil and sauté the onions for a couple of minutes. Once they turn golden brown, add the crushed garlic, grated ginger, and turmeric. Allow to sweat for a few minutes to let the flavours release.
- Simmer the Sauce: Add the chopped tomatoes and simmer for two minutes. Return the chicken to the pan along with the chopped peppers. Turn up the heat, cover with a lid, and cook for 10–15 minutes until the meat is really tender.
- Add Fresh Herbs: Remove the lid and add the fresh coriander just before serving. This dish works wonderfully with fresh steamed veggies or cauliflower rice.