So at 5:30 pm my husband says that he wants to eat chicken for dinner. I don’t like cooking chicken without letting it marinate first and I knew when I had start with defrosting the chicken that I don’t have enough time to marinate so I decided to make black pepper and fennel chicken. It turned out absolutely perfect and my husband licked his plates clean.
You can make this with medium size chicken pieces or with whole chicken thighs/drumsticks. Bone-in pieces will taste better. 🙂
Marinate Chicken with little salt, pepper and half lemon juice for 15 min
Before frying add cornflour to the chicken and mix well.
In a pan heat oil and fry the chicken till it gets a nice golden color.
In another pan heat the oil and put finely chopped ginger, garlic, chopped onions, salt, curry leaves and fry them for a minute, put crushed fennel seeds, crushed pepper and fried chicken pieces and toss them.
Add coconut milk and fry till it dries.
Add remaining half of lemon juice and
Finally add chopped coriander and serve hot.
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