Kerala x France
Malabar pepper chicken au poivre
Black pepper crust, curry leaf cream, tapioca fries. The bistro never looked this tropical.
45 minTime
51 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original874kcalsame
51 gproteinsame
5 gfibresame
45minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Boil the tapioca in salted water for 15 minutes until tender, then drain, steam dry and cut into thick batons.
- 2Pound the chicken to an even 1.5 cm, season with salt and press the crushed pepper onto both sides.
- 3Heat the oil and 10 g butter in a heavy pan on medium high heat. Cook the chicken 4 to 5 minutes a side and rest it on a plate.
- 4Lower to medium. Add the remaining butter, shallots, garlic and curry leaves to the same pan for 2 minutes, then pour in the stock, scraping the base. Reduce by half, about 3 minutes.
- 5Stir in the cream and coconut milk and simmer 2 minutes, then add the lemon juice and the chicken's resting juices.
- 6Heat the coconut oil in a frying pan on medium high heat and fry the tapioca batons for 6 minutes, turning, then salt.
Serve it like this
Slice the chicken on the angle and fan it over a pool of the pepper sauce, stack the kappa fries in a small criss cross beside it and top with crisp curry leaves.
