South Indian Pepper Chicken

1. 1

   Grind the fresh coriander, mint, and green chillies along with the ginger/garlic into a fine paste.

2. 2

   In a baandley (the Indian version of a Wok) or any non-stick cookware of your choice, heat the oil and drop the curry leaves in.

3. 3

   Add the ground paste to the now sizzling curry leaves and stir the mixture for a minute.

4. 4

   Gently place the chicken drumsticks into the baandley, and coat all of it with the coriander & mint paste.

5. 5

   Turn down the heat to medium, and add salt and black pepper to the chicken.

6. 6

   Cover and cook for 2-3 minutes or until the chicken is soft.

7. 7

   Keeping the chicken uncovered will result in a tough and rubbery texture that is quite unpleasant unless you are a connoisseur of edible leather.

8. 8

   Keep turning the chicken to ensure that all sides get fully cooked.

9. 9

   Once done, the pepper chicken may be served hot as an appetizer, or for the carb conscious, a meal in itself.

* Per serving · 4 servings · Values may vary.

No additional tips available.