THE PEPPERY CHICKEN SCORCH

(Our Play on Chicken Pepper Fry)

THE PEPPERY CHICKEN SCORCH

Ingredients: 500g Chicken breast (small chunks), 2 tbsp Black peppercorns (coarsely crushed), 1 tsp Fennel seeds, 10 Curry leaves, 2 Red onions (finely diced), 1 tbsp Ginger-garlic paste, 1 tsp Turmeric, 1 tsp Garam masala...

Ingredients

  • 500g Chicken breast (small chunks)
  • 2 tbsp Black peppercorns (coarsely crushed)
  • 1 tsp Fennel seeds
  • 10 Curry leaves
  • 2 Red onions (finely diced)
  • 1 tbsp Ginger-garlic paste
  • 1 tsp Turmeric
  • 1 tsp Garam masala

Cooking Method

  1. The Temper Heat oil and sizzle fennel seeds and curry leaves.
  2. The Architect Add onions and sauté until dark and caramelized.
  3. The Bloom Add spices and a 20ml splash of water to form a dark masala base.
  4. The Marriage Add chicken and black pepper; stir-fry on high heat for 10 minutes until dry and charred.
  5. The Final Flourish Garnish with a handful of raw coriander and a squeeze of lime.

Cuisine: Indian

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