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Indian Pepper Chicken Chettinad | Spicy in 25 min.
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25 min
Quick
Gurkerl Küche
Ein südindischer Klassiker im Express-Format: Zarte Hendlbrust in einer aromatischen Tomaten-Kokos-Sauce, gewürzt mit reichlich gemahlenem schwarzem Pfeffer, Kreuzkümmel und Ingwer. Perfekt für den Feierabend!
Ingredients
Preparation method
Preparation
Cut the chicken breast into bite-sized pieces. Peel and finely chop the onion, garlic, and ginger. Cook the basmati rice in lightly salted water according to package instructions.
Searing & Cooking
Heat the clarified butter (ghee) in a deep pan or wok over medium heat. Sauté the chopped onion in it for 3-4 minutes until golden yellow. Add garlic and ginger and sauté for 1 minute until fragrant.
Stir in the spices (ground black pepper, cumin, coriander, and turmeric) and toast briefly for 30 seconds. Then add the chicken pieces and sear well on all sides.
Chef's tip
For even more heat, freshly crushed black pepper can be sprinkled over the finished dish at the end.
Leftovers reheat wonderfully the next day, as the flavors intensify overnight.
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