THE BLACK PEPPER BLITZ

(Our Play on Chicken Chettinad)

THE BLACK PEPPER BLITZ

Ingredients: 500g Chicken thighs (chunks), 2 tbsp Black peppercorns (crushed), 1 tsp Cumin seeds, 4 Dried red chilies, 2 Red onions (finely diced), 100ml Coconut milk, 1 tbsp Tomato purée...

Ingredients

  • 500g Chicken thighs (chunks)
  • 2 tbsp Black peppercorns (crushed)
  • 1 tsp Cumin seeds
  • 4 Dried red chilies
  • 2 Red onions (finely diced)
  • 100ml Coconut milk
  • 1 tbsp Tomato purée

Cooking Method

  1. The Temper Toast pepper, cumin, and chilies in dry pan; grind into a coarse dust.
  2. The Architect Sauté onions until deep golden brown; don't rush the sugars.
  3. The Bloom Add the ground pepper dust and a splash of water to form a dark, fiery paste.
  4. The Simmer Add chicken and coconut milk; simmer for 15 minutes until sauce is thick and oily.
  5. The Finish Garnish with a massive hit of fresh curry leaves.

Cuisine: Indian

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