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Pepper Chicken Dry Recipe

July 5, 2017 by Suguna Vinodh 2 Comments

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Pepper-chicken-dry-recipe-1

Easy and spicy recipe for pepper chicken. Dry style pepper chicken recipe with step by step pictures.

This is a very easy recipe made with cooked chicken and can be put together in minutes. This is an extremely easy side dish to prepare and bachelor friendly. Here is how to do it.

We need boiled chicken for the recipe. I boiled the chicken in water and salt in a pressure cooker for 7 minutes. Shred the boiled chicken into small pieces. Set aside.
Pepper-chicken-dry-recipe-boiled-chicken

Heat a teaspoon of ghee in a pan and add in the onion and a sprig of chopped curry leaves.
Pepper-chicken-dry-recipe-onion

Add in the salt and pepper powder. If you want it spicy, add extra black pepper powder. Saute till the onions are soft.
Pepper-chicken-dry-recipe-pepper

Add in the shredded chicken and saute for 5 minutes more. Add a teaspoon of ghee and more curry leaves and remove from heat.
Pepper-chicken-dry-recipe-garnish

Serve hot. It usually goes well as a side dish for rasam or any south Indian curry. My favorite way is to stuff it in sandwiches. I grill the sandwiches with some mayo and cheese and lots of chicken.

Pepper-chicken-dry-recipe-grill

It comes out really well and is my sons favorite after school snack.
Pepper-chicken-dry-recipe-1-3
Pepper-chicken-dry-recipe-1-2

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Pepper-chicken-dry-recipe-11

Pepper Chicken Dry Recipe


  • Author: Kannamma - Suguna Vinodh
  • Total Time: 20 mins
  • Yield: 3 servings 1x
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Description

Easy and spicy recipe for pepper chicken. Dry style pepper chicken recipe with step by step pictures.


Ingredients

Scale
  • 300 grams cooked and shredded chicken
  • 2 teaspoon ghee (1 teaspoon + 1 teaspoon)
  • 1 onion, sliced
  • 2 sprig curry leaves ( 1sprig + 1 sprig)
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper powder

Instructions

  1. Shred the boiled chicken into small pieces. Set aside.
  2. Heat a teaspoon of ghee in a pan and add in the onion and a sprig of chopped curry leaves.
  3. Add in the salt and pepper powder. If you want it spicy, add extra black pepper powder. Saute till the onions are soft.
  4. Add in the shredded chicken and saute for 5 minutes more. Add a teaspoon of ghee and more curry leaves and remove from heat.
  5. Serve hot.
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Side Dish
  • Cuisine: Tamilnadu

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Sukanya says

    August 17, 2020 at 3:40 pm

    Hi,
    I enjoy your recipes. Your write up and measurements are perfect. Your heirloom recipes are awesome. Thank you for sharing…I have a request, me too a big fan of Thai and Malay cuisine. If you know any Malaysian/Indonesian sambal recipes can you please share it with us?

    Reply
    • Suguna Vinodh says

      August 17, 2020 at 4:59 pm

      Thank you. Will share some sambal recipes soon.

      Reply

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HEY! NICE TO MEET YOU HERE!

I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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