South Indian
Chettinad Pepper Chicken (Milagu Kozhi Varuval)
Chettinad Pepper Chicken (Milagu Kozhi Varuval) is South Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 2 lb chicken, bone-in pieces
- 2 tbsp black peppercorns
- 12 shallots
- 6 garlic cloves
- 1 tbsp grated ginger
- 1/2 tsp fennel seeds
- 1/2 tsp mustard seeds
- 3 dried red chilies
- 15 curry leaves
- 3 tbsp neutral oil
- 1 tsp salt
How to cook it
- Coarsely crush the black peppercorns and fennel seeds together.
- Heat the oil in a wide pan, let the mustard seeds pop, then add the dried red chilies and curry leaves.
- Add the shallots, garlic, and ginger and cook until deeply golden, about 10 minutes.
- Add the chicken, crushed pepper and fennel, and salt, and cook uncovered over medium heat, stirring often, until the chicken is cooked through and any liquid has dried into a thick, dark coating, about 20 minutes.
- Serve hot with rice.
Serve it with
A South Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Chettinad Pepper Chicken (Milagu Kozhi Varuval), read from the same composition Dinejot builds a real meal from.
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What it is eaten with
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The sharp little thing
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Something cool and fresh
A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Chettinad Pepper Chicken (Milagu Kozhi Varuval) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- High
- Protein quality
- Complete
- Food groups it covers
- Meat or fish and Vegetables
- How this was set
- Hand audited
When to cook it
Chettinad Pepper Chicken (Milagu Kozhi Varuval) takes about 40 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on chicken, black pepper, and shallot.
From the same kitchens
More cooking from South India.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.