I picked my Kotayam Pepper Chicken Fry recipe for the Indian Recipe of the Month. Since we are in the middle of yet another winter snowstorm with high temperatures in the teens, a hearty dish that would warm us up from the inside is a smart selection for dinner. On the side, just serve a simple rice dish and a vegetable for an American style dinner. It can be served with rice and pappadams or the layered Malabar parathas for an authentic meal.

Kotayam Pepper Chicken Fry

Kotayam Pepper Chicken Fry


A few days ago I was chatting with some of my high school friends about the use of onions versus shallots in Indian cooking. This recipe uses 7 shallots in the marinade and 4 more in the masala in addition to 2 red onions. I promised my friends Joni and Mary to select a recipe this month that is “hearty and healthy and tingly”. I think that when served hot, this dish accomplishes all three of the objectives. I hope they tell me what they think.

About the recipe…


Kachi created the Kotayam Pepper Chicken Fry recipe a few years ago after her brother, Naraynan Nair, told her about a fantastic dish he had eaten in a restaurant while on a business trip in Kotayam which is a small town in Kerala between Cochi and Trivandrum. He liked it so much that he told her what he thought the ingredients were and described the flavor so Kachi could replicate the recipe. It has a lovely mild but rich flavor.

I had this dish for the first time a few weeks ago after Kachi returned from a visit to my sister-in-law’s house. I absolutely loved it and plan on making it for dinner this evening. Check for the picture to be posted tomorrow.

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