This dish, milagu kozhi varuval, is also popularly known as Chettinad chicken, or pepper chicken.
The heat comes from the black pepper, and this provides a quite different flavour to dishes that mainly use chilli for heat. This use of black pepper is typical of dishes from Chettinad. It is worth remembering that chillies were only introduced into India in the 17th century CE, and until then, pepper was the cost common way to add spice heat to a dish. Pepper was then, and still is, one of the most expensive spices.
The most important part of cooking this dish to reduce the sauce so that it just clings to the chicken. You do not want pieces of chicken floating in a peppery sauce. The final stage of reducing the dish will also darken the dish, adding to its visual appeal. Be careful not to allow it to burn.
If you do not have a pressure cooker, you can cook it in a wide pan. Allow about 30 minutes cooking on medium heat with the pan covered. What you want to achieve is having the chicken almost cooked through when you start the reduction. Cook the chicken too much and it will become dry.
This dish should be served with some rice and vegetables – we love beans with coconut with this dish.
the recipe
about
equipment
equipment
- small frypan
- large bowl
- pressure cooker
ingredients
ingredients
- 800 g chicken thigh fillets - cut into large pieces
for the marinade
- 3 tsp black peppercorn
- 1 tsp fennel seeds
- 2 dried red chillies - crumbled
- 2 tsp coriander seeds
- 1 tsp ground turmeric
for cooking
- 3 tbsp gingelly oil - see notes
- 3 sprigs curry leaves
- 1 brown onion - finely chopped
- 1 tsp salt
- 1 tomato - pulp removed and finely chopped
- 150 ml thick coconut milk
for serving
- 1 sprig curry leaves
instructions
instructions
- Heat the peppercorns, fennel seeds, dried chillies, and coriander seeds in a heavy pan until fragrant and the pepper starts to pop. Remove from heat, allow to cool, then grind to a fine powder.3 tsp black peppercorn, 1 tsp fennel seeds, 2 dried red chillies – crumbled, 2 tsp coriander seeds
- Place the chicken pieces in a large bowl. Add the turmeric powder and the ground spices. Stir well, then cover and set aside in a refrigerator for two hours.800 g chicken thigh fillets – cut into large pieces, 1 tsp ground turmeric
to cook
- Heat the pressure cooker and add the gingelly oil. When the oil is hot, add the curry leaves. Quickly add the onions in a layer and sprinkle with the salt. Add the tomatoes in another layer. Top this with the chicken and any remaining marinade, again in a layer. Add the coconut milk. Do not stir.3 tbsp gingelly oil – see notes, 3 sprigs curry leaves, 1 brown onion – finely chopped, 1 tsp salt, 1 tomato – pulp removed and finely chopped, 150 ml thick coconut milk
- Seal the pressure cooker, bring it up to pressure and cook for 15 minutes.
- Remove from the heat and let the cooker release naturally.
- Place cooker on medium-high heat. Fry, stirring frequently, for 10 minutes or until the sauce thickens and just coats the chicken.
to serve
- Remove from heat, garnish with curry leaves, and serve.1 sprig curry leaves
notes
notes
private notes
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