Chettinad Pepper Chicken With Vegetable Coconut Rice Recipe

About this recipe

A flavorful Chettinad pepper chicken paired with aromatic vegetable coconut rice, perfectly balanced for a wholesome dinner.

Ingredients

• 20G Curry Leaves
• - Grated Coconut
• Pcs Chings Masala Chicken Chilli
• - Shallots
• 250g Ginger
• 250g Garlic
• 1 kg Basmati Rice
• 250 g Carrot
• - Peppercorn
• 500g Sem Phali
• 250 G Fennel Seeds / Saunf 250 G
• - Bay Leaf
• 100 Gms Star Anise
• 100 g Coriander Seeds
• 20 g Turmeric Powder
• - Coconut Oil
• 10G Salt
• 100 g Mirchi Powder (Bedagi)

Instructions

1. Step 1: Heat 1 tablespoon of coconut oil in a pan, add curry leaves, shallots, ginger, and garlic, and sauté until golden brown.
2. Step 2: Add the coarsely ground peppercorns, coriander seeds, fennel seeds, turmeric powder, and chili powder. Stir for 1 minute.
3. Step 3: Add the chicken pieces and sauté for 5-7 minutes until lightly seared on all sides.
4. Step 4: Add chopped tomato and salt. Cover and cook on medium heat for 15-20 minutes, stirring occasionally, until the chicken is tender and coated in the masala.
5. Step 5: In a separate pot, heat 1 tablespoon of coconut oil. Add the bay leaf and star anise, and sauté for 30 seconds.
6. Step 6: Add the soaked rice, chopped carrots, and green beans. Stir gently for 2 minutes.
7. Step 7: Add 2 cups of water and salt to taste. Bring to a boil, reduce the heat, cover, and cook for 12-15 minutes until the rice is fluffy and cooked.
8. Step 8: Turn off the heat and gently mix in the grated coconut.
9. Step 9: Plate the vegetable coconut rice and serve with the Chettinad pepper chicken on the side.