Chettinad · Lunch, Dinner

Pepper chicken Chettinad

Dry-roasted chicken bites tossed with cracked black pepper, curry leaves and garlic.

Calories

458 kcal

Protein

40 g

Carbs

49 g

Fat

12 g

Prep

15 min

Cook

25 min

Per serving, for one person.

• Gluten free
• Dairy free

Ingredients

• 50 g Basmati rice
• 150 g Chicken breast
• ½ onion Onion
• 1¼ tsp Black pepper
• 3 g Curry leaves
• 1 clove Garlic
• 5 g Ginger
• ½ tbsp Sunflower oil
• ¼ tsp Turmeric
• ¼ tsp Salt

Method

1. Cook the rice until tender; set aside.
2. Marinate the chicken with turmeric and a little salt for 10 minutes.
3. Heat the oil, cook the onion, garlic and ginger for 6 minutes until golden.
4. Add the chicken and cook 12 minutes, stirring, until browned and cooked through.
5. Toss through the crushed pepper and curry leaves, cook 2 minutes more and serve with the rice.

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