Chicken Pacha Kurumulagu Ularthiathu – Chicken Green Peppercorn dry
Chicken Pacha Kurumulagu Ularthiathu or Chicken Green Peppercorn dry is one of JKs'(Jinooskitchen) signature dish. It is an Indo Chinese dry recipe. To be more specific a kerala-chinese Recipe ☺
I had to go to kerala for family occasion and whenever i see this peppercorn trees around i keep wondering what to cook with raw/unripe peppercorns which is also known as green peppercorn. In kerala green peppercorn pickle is made and is very usual recipe of soaking the peppercorns in lemon juice and salt.
I thought of bringing out the flavor to our favorite ingredient Chicken. So i thought of making a sauce out of green peppercorns and cooking the chicken in it. Incredible and it was soooooo yummm…I ate half of it before even serving to the platter for final photo?. Loved it. The peppercorn flavour was so soothing for my sore throat.
Chicken Pacha Kurumulagu Ularthiathu pictorial directions:
- Heat oil, crackle mustard seeds, saute chopped onions, chopped garlic, green peppercorns, green chilly slit until onions are soft.
- Make a paste of flour (maida) with water.
- Add vinegar, salt and flour paste along with chicken stock/water to the sauteed onions.
- Let it boil and become half. Add butter and sauce has to become thick.
- When the sauce is ready, put in chicken pieces wih remaining green peppercorns and mix well. Add little water and let it cook closed until chicken is done.
- At this stage, open and let it dry. Add little black pepper powder and mix well. Once its dry serve hot!!
Chicken pacha Kurumulagu Ularthiathu recipe:
Chicken Pacha Kurumulagu Ularthiathu
Ingredients
- 1/2 Tsp Musatrd seeds
- 1 Large Onion Finely chopped
- 3 Medium Garlic cloves Finely chopped
- 1 Spring Fresh Green peppercorn
- 1 Long Green chilly Slit
- 3 Tsp All purpose flour
- 3/4 Tsp Vinegar
- Salt To taste
- 1 Tbsp Butter
- 1 Tsp Black pepper powder
Instructions
- Heat oil, crackle mustard seeds, saute chopped onions, chopped garlic, green peppercorns, green chilly slit until onions are soft.
- Make a paste of flour (maida) with water. Add vinegar, salt and flour paste along with chicken stock/water to the sauted onions.
- Let it boil and reduce to half. Add butter and sauce has to become thick.
- When the sauce is ready, put in chicken pieces wih remaining green peppercorns and mix well. Add little water and let it cook closed until chicken is done. At this stage, open and let it dry. Add little black pepper powder and mix well. Once its dry serve hot!!
