Karaikal Kozhi Milagu Varuval (Village Pepper Chicken)
A dry, coarsely peppered chicken roast cooked slowly in a heavy pan, a village-style grandmother's recipe from Karaikal's Tamil households.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 320 kcal
Equipment
- •Heavy kadai or pan
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 20 g
- carbs
- 6 g
- fibre
- 2 g
- protein
- 28 g
- calories
- 320 kcal
Instructions
- 1
Rub the chicken pieces with turmeric powder and a little salt. Leave them to marinate for 20 minutes.
- 2
Heat sesame oil in a heavy kadai (deep cooking pot). Add the crushed fennel seeds and curry leaves.
- 3
Add the sliced shallots, garlic and ginger. Fry gently until golden and fragrant.
- 4
Add the marinated chicken pieces. Fry over medium-high heat until lightly browned.
- 5
Cover and cook over low heat for 15 minutes, stirring occasionally. The chicken will cook in its own juices.
- 6
Remove the lid and add the coarsely pounded black pepper. Mix well to coat the chicken thoroughly.
- 7
Cook uncovered over low-medium heat, stirring often. Stop when the moisture dries up and the chicken turns dark and glossy.
- 8
Check and adjust the salt, then stir in fresh curry leaves for aroma. Serve hot.
Chef's tips
Crush whole peppercorns freshly instead of using ready-made powder for the best aroma and heat. Keep the heat low at the end so the spices do not burn as the liquid dries.
Ingredient substitutions
- shallots → regular onions, finely chopped
- sesame oil → coconut oil
Storage
Refrigerate for up to 3 days in an airtight container.
Reheating
Reheat in a pan on low heat, stirring occasionally, to keep it dry rather than steaming it soft.
Common mistakes to avoid
- •Adding pepper too early, which weakens its punch during long cooking.
- •Cooking over high heat at the drying stage, which burns the masala (spice mix).
Serving suggestions
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