Curry Leaf Pepper Chicken Fry

Curry Leaf Pepper Chicken Fry is one of the most wonderful dishes with a combo of flavors from natural Indian spices. The freshly ground pepper corns infused marinated wells of chicken cooked in yummy.

Its lemony flavor and aroma adds that extra kick to the dish and is addictive. Curry leaves have an alluring fragrance that by just crushing the leaf between your fingers, gives a pungent citrus scent.

This amazing spice called curry leaves, karivepaaku, karipatta or kariveppillai in India can singularly dominate its fragrance into the dish highlighting its taste and flavours within the dish.

It is one of the most essential magical herbs largely used in South Indian cooking.

This chicken preparation is very yummy, finger licking and exotic dish that tastes extremely well with rice, roti or chapatti. 

Ingredients

Chicken Leg Pieces – 6

Curry Leaves – 1 cup

Fresh Ground Pepper – 5 tsp

Ginger Garlic Paste – 1 tsp

Rice Flour – 2 tsp

Corn Flour – 2 tsp

Lemon Juice – 2 tsp

Salt to taste

Oil for deep fry

Method

Wash and clean the chicken pieces and make it as slices by using knife.

In a bowl, add chicken pieces, salt and ginger garlic paste then mix well for at least 2 to 3 min.

In a pan, dry roast curry leaves and peppercorns separately. Then make it as coarse powder.

Add this coarse powder into chicken pieces and mix well. Let it be for 2 to 3 hours.

Add corn flour, rice flour and marinate well with this lemon juice. And keep this mix for another 10 min.

Heat oil in a pan, add the chicken pieces and deep fry. Remove the excess oil.

Serve with chopped onions and lemon pieces.