Pepper Chicken Dry/fennel Pepper Chicken Recipe, How To Make Pepper Chicken Dry/fennel Pepper Chicken Recipe

Fennel Pepper Chicken is a fantastic dish made with chicken pieces cooked mixed with the aroma of fennel seeds and spiciness from freshly crushed pepper corns. This is a spicy dry chicken snack dish, highly aromatic and spicy in taste having a pleasant and delicate sweetness from coconut milk. Chicken is a very popular food in India as well as throughout the world cooked in multitude of ways to satisfy our palate. From a simple chicken soup to a fantastic tandoori chicken is appreciated and valued by people of all ages.

Chicken cooked in almost any form great luscious and is good for health. The health benefits of eating poultry (lean without fat) are healthy. It is low in fat and calories and high in protein. If you’re looking for a great source of lean, low fat protein, then Chicken is the word. The protein in chicken lends itself to muscle growth and development, and help support a healthy body weight and aid weight loss.

Fennel seeds The fennel is a highly aromatic and flavorful herb with various culinary and medical uses and is one of the primary ingredients of absinthe. It is generally considered indigenous to the shores of the Mediterranean, but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on river-banks.

The word fennel derived from the Middle English word fenel or fenly which came from the old English word fenol or finol, which in turn came from the Latin feniculum or foeniculum meaning "hay". Fennel is crunchy and slightly sweet and adds a refreshing contribution to the ever popular Mediterranean cuisine. Most often associated with Italian cooking, you must add the fennel to your selection of fresh vegetables from the autumn through early spring when it is readily available and at its best.

Fennel is composed of a white or pale green bulb.The stalks are topped with feathery green leaves near which flowers grow and produce fennel seeds. The bulb, stalk, leaves and seeds are all edible. Fennel belongs to the Umbellifereae family and is closely related to parsley, carrots, dill and coriander. In Indian subcontinent and Middle East cooking, fennel seeds are used especially is one of the most important spices in Kashmiri Pandit and Gujarati cuisines.

Fennel is an essential ingredient in one of the popular spice mixture called the panch phoron in Assamese, Bengali and Oriya cuisine and also known as five spice powders in Chinese cuisine. Fennel is known as saunf or mauti saunf in Hindi and Urdu, mouri in Bengali, Shombu or Peruncheragam in Tamil and Malayalam, variyali in Gujarati, shomra in Arabic. Roasted fennel seeds are also consumed in many parts of Pakistan and India consumed as Mukhwas known as an after-meal digestive and mouth freshener.

Some people in farming communities also chew on fresh sprigs of green fennel seeds. Fennel leaves are used as leafy green vegetables mixed with other vegetables, cooked to be served and consumed as part of a meal, in some parts of India. Fennel is also used as a flavoring in natural toothpaste apart from mint. Fennel seeds are also eaten raw, sometimes with some sweetener, as it is said to improve eyesight. Ancient Romans regarded fennel as the herb of sight.

Some people use fennel as a diuretic as considered a potential drug for treatment of hypertension. Fennel bulb is an excellent source of vitamin C. Vitamin C is the body's primary water-soluble antioxidant, able to neutralize free radicals in all aqueous environments of the body. Fennel is an excellent source of vitamin C. It is also a very good of dietary fiber, potassium, manganese, folate, and molybdenum. In addition, fennel is a good source of niacin as well as the minerals phosphorus, calcium, magnesium, iron, and copper.

Black Pepper Black pepper is the most pungent and flavorful of all types of peppers and it is available in any form either as whole or ground into powder. Pepper corn is native to India and played an important role throughout history as it was a prized spice since ancient times. It was the most expensive spice that was not only used as a seasoning but also as a currency and sacred offering.

Pepper was used to honour the gods and to pay taxes and ransoms. During the fall of ancient Rome, the invading barbarians were even honoured by being given black pepper. The pepper was so cherished and served for culinary purposes mainly for its pungency spice used for bland foods like soups, pastas and fried rice. Pepper became an important spice that catalyzed much of the spice trade. Piperine is one of the two alkaloids in Black Pepper that make it "hot and spicy."

Pepper rasam is a very popular dish prepared in southern India and is very good for stomach and digestion. Black pepper is one of the most popular spices in the world and has a long history. Records show black pepper being traded from south Asia dating back to 4000 years. Black pepper was such an important trade item that if single peppercorn were dropped on the floor it would be searched for like a lost pearl. Black pepper has also been used over the centuries for traditional medicinal purposes.

Black Pepper (or perhaps long pepper) was believed to cure illness such as constipation, diarrhoea, earache, gangrene, heart disease, hernia, hoarseness, indigestion, insect bites, insomnia, joint pain, liver problems, lung disease, oral abscesses, sunburn, tooth decay, and toothaches. Way back from the 5th century onward also recommend pepper to treat eye problems. Black pepper either powdered or its decoction is widely used in traditional Indian medicine and as a home remedy for relief from sore throat, throat congestion, cough etc. Pepper is known to cause sneezing.

Fennel & Pepper being the two key ingredients in preparing this dish along with coconut milk makes this snack absolutely delectable, tantalizing and mouth-watering. Do try this dish and I am sure most of you will surely love these interesting flavours.

How to prepare Fennel Pepper Chicken:

Ingredients:

1. Chicken                   -       500 gms
2. Corn starch              -       2 tbsp
3. Ginger, chopped      -       1 tsp
4. Garlic, chopped               -       1 tsp
5. Onions, chopped     -       1 big
6. Curry leaves             -       2 sprigs
7. Fennel seeds            -       2 tsp
8. Pepper, crushed       -       2 tsp
9. Coconut milk           -       ¼ cup

Directions:

1. In a bowl, put some chicken pieces, add salt, corn starch and mix well.
2. Add some oil in a kadai and heat. Once the oil is hot, fry the chicken pieces until they turn golden in colour and crisp.
3. In another pan, heat little oil and add some finely chopped garlic, ginger, onions, salt, curry leaves and fry for a minute.
4. Add in the crushed fennel seeds, pepper and fried chicken pieces. Toss well so that the spices get nice coated on the chicken.
5. Add little coconut milk and fry until it dries.
6. Finally garnish with coriander leaves, toss and serve hot.

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