Non-Veg Lunch

Kerala Pepper Chicken with Malabar Parotta Lite

Black-pepper roast with a lighter parotta

Dry-roasted Kerala pepper chicken with curry leaves and coconut slivers, served with one whole-wheat Malabar parotta.

₹259 ⏱️ 40 min total · 🌶️🌶️🌶️
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Kerala Pepper Chicken with Malabar Parotta Lite
🔥 520 kcal 💪 37.0g protein 🌾 5.0g fiber
0

Calories

0g

Protein

0g

Carbs

0g

Fat

0g

Fiber

What's inside

Ingredients

  • Chicken thigh 150 g
  • Black pepper (crushed) 1.5 tsp
  • Curry leaves 12 leaves
  • Coconut slivers 15 g
  • Whole-wheat parotta 1 piece
  • Small onions 50 g

⚠️ Allergens: gluten

How we cook it

The method

  1. 1

    Roast the base

    ⏱ 6 min

    Brown small onions with curry leaves and coconut.

  2. 2

    Add the chicken

    ⏱ 8 min

    Sear chicken pieces in the masala.

  3. 3

    Pepper it hard

    ⏱ 8 min

    Add crushed pepper; roast dry until coated.

  4. 4

    Serve with parotta

    ⏱ 2 min

    Flake the warmed parotta alongside.

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