Skip to content
Delvora

Kerala · Main Course

Wayanad Pepper Chicken

A dry, fiery pepper fry built around freshly crushed Wayanad black pepper, shallots and curry leaves.

Prep
15 min
Cook
25 min
Total
40 min
Serves
3
Level
Easy
Dry pepper chicken fry with curry leaves in a dark bowl

Wayanad's hills grow some of the world's finest black pepper, and this dish lets it shine. Freshly crushed peppercorns bring heat and aroma, while shallots add a gentle sweetness.

Boneless breast keeps it light and quick; bone-in curry cut makes it richer. Either way, it is ready in under 40 minutes.

Method

  1. 1

    Marinate

    Mix the chicken with turmeric, salt and 1 tsp crushed pepper. Set aside for 15 minutes.

  2. 2

    Temper

    Heat coconut oil, add fennel and curry leaves, then shallots, ginger and garlic. Sauté until the shallots turn golden.

  3. 3

    Cook

    Add coriander powder and the chicken. Cook on high heat for 5 minutes, then cover and cook on low heat for 10 minutes.

  4. 4

    Pepper it up

    Uncover, add the remaining pepper and toss on high heat until dry and glossy. Adjust salt and serve.

Chef's tips

  • Crush the pepper just before cooking — pre-ground pepper loses its aroma quickly.
  • A teaspoon of lime juice at the end brightens all the flavours.

Shop the Recipe

Made with Delvora

  • Lean boneless chicken breast fillets on a wooden boardFresh

    Chicken Breast Boneless

    Lean, skinless breast fillets with every bone and sinew removed — clean protein for everyday fitness meals.

    High ProteinNo Hormones100% Natural
  • Bone-in chicken curry cut pieces in a steel bowlFresh

    Chicken Curry Cut

    Bone-in, skinless pieces in the classic Kerala curry size — cleaned, washed and ready for the kadai.

    Farm FreshNo Hormones100% Natural

Keep Cooking

More recipes

  • Kerala chicken roast with curry leaves in an iron kadai

    Kerala · Medium

    Kerala Chicken Roast

    A dark, glossy nadan roast with caramelised shallots, black pepper and curry leaves — the Sunday classic of Kerala homes.

    1 hr 5 minServes 4
  • Chicken tikka skewers with onion rings and lime wedges

    Indian · Easy

    Restaurant-Style Chicken Tikka

    Smoky, charred tikka with a tangy yogurt marinade — made easily in an air fryer, oven or over charcoal.

    40 minServes 4
  • Honey chilli grilled chicken wings with sesame and spring onion

    Indo-Western · Easy

    Honey Chilli Grilled Wings

    Sticky, crisp-edged wings with a sweet-heat honey chilli glaze — the easiest crowd-pleaser for game nights.

    40 minServes 4