Licious Dakshin Pepper Fry Masala

Licious Dakshin Pepper Fry Masala About the Product The Licious Dakshin Pepper Fry Masala is an ode to the famous peppery meat dishes in southern India. Featuring strong notes of peppercorn, fennel, garlic, black cardamom and turmeric, this chef-crafted, complete spice mix has been ground perfectly, ensuring that your Pepper Fry is as flavourful as it can get! And like all things Licious, it has no artificial preservatives, no artificial colour and no adulterants. Ingredients Black Pepper (28%), Coriander Dehydrated Garlic (11%), Fennel (11%), Cumin, lodised Salt, Chilli, Sugar, Curry Leaf Powder, Cardamom, Papain Powder (Natural Tenderizer), Bay Leaf, Corn Starch, Stone Flower, Turmeric (1.2%), Star Anise, Cinnamon, Clove, Mace, Yeast Extract. Nutritional Facts Energy (Kcal)-393.11, Protein (g) - 14.51, Carbohydrate (g) - 56.34, Total Sugar (g) -<0.5, Added Sugar (g) - <0.5, Total Fat (g) - 12.19, Trans Fat (g) <0.1, Saturated Fatty Acid (g) 1.56, Cholesterol (mg) - <1.0, Sodium (mg) -2812.10 How to Use Recipe Ingredients Marination: Chicken Curry Cut - 450 to 500 g Licious Dakshin Pepper Fry Masala - 1 sachet (25 g) Cooking: Oil - 2½ tablespoons / 40 g Chopped Garlic - 1.5 tablespoons / 20 g Chopped Ginger - 1 tablespoon / 15 g Curry Leaves - Small bunch / 10 g Chopped Green Chilli - 3 medium- sized / 10 g Chopped Onion - 2 medium-sized / 120 g Chopped Tomato - 2 medium-sized / 120 g Salt - To taste Cooking Steps Prep: Marinate the chicken with the Licious Dakshin Pepper Fry Masala for 15 mins. To cook: 1.Heat oil in a heavy-bottomed pan. Saute the garlic and ginger till the garlic turns golden brown. Add in the curry leaves. 2.Add the chopped onions and cook till they start to brown. 3. Add chopped tomatoes and cook till the oil separates. 4. Add the marinated chicken & salt and saute for a few minutes. 5. Add the green chillies and cook on slow flame till done. Licious Tip To make the colour of the dish darker, take half the spice mix and add it along with the onions while sauteing.