Vegan

Chettinad Pepper Chicken Curry (Tofu in Fennel Cardamom Black Pepper Sauce)

Deeply seasoned Chettinad pepper chicken curry is a fiery, one-pot South Indian curry with this amazing sauce seasoned with fennel, cardamom, cinnamon, and plenty of black pepper. You can adjust the heat to preference, if you don’t want it super hot.

This is a super delicious, peppery Chikin curry. I’m making mine with tofu, but you can use seitan, soy curls, chickpeas, other beans, chickpea tofu, pumpkin seed tofu, or even roasted vegetables. There is a ton of flavor in the sauce and the marinade and all of that elevates the dish.

Chettinad cuisine is from one of the southern states of India, and it is from a region within the state of Tamil Nadu. There are multiple cuisines within the Indian state cuisines as well. Sometimes there are even cuisines that are specific to a city, so there are lots of variations and different cuisines in India, and many have their own sets of spice blends, methods, ingredients and spices that they use.

Chettinad pepper chicken curry on a plate with naan

In this recipe, we are using fennel seeds, cardamom, cinnamon, and lots of black pepper to make this amazing flavor profile that makes a fantastic curry. If you want the curry to be creamier, you can add some coconut milk or non dairy yogurt to it. That will also help to tone down the heat, if you like.

To reduce the heat further, you can omit the cayenne from the marinade, as well as reduce the black pepper and red chili or pepper flakes.

Chettinad pepper chicken curry in the pan with flatbread

Why You’ll Love Chettinad Pepper Chicken

one-pot Indian curry with amazing, peppery flavor!
versatile: choose your favorite plant-based protein or make it with roasted vegetables
adjust the heat to your preference
naturally gluten-free and nut-free with easy soy-free option

More South Indian Curries

Crispy Malabar Eggplant
Madurai Chicken Curry
Pepper Fry with Tofu
Vegan Dalcha– Lentil Soycurl Curry

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Vegan

Vegetable Hakka Noodles – 1 Pot Indo Chinese Noodles

Indo Chinese Hakka Noodles are packed with peppers, onions, cabbage and carrots in a simple, flavorful sauce. A perfect one-pan noodle stir fry or entree. (nut-free with easy soy-free and gluten-free options)

Hakka noodles in the pan after garnishing with scallions

Hakka noodles are a type of noodle made with wheat flour, but you can use this same sauce and veggie combination with similar noodles, like ramen or soba, if you can’t find Hakka noodles. Use Hakka noodles to make this Indian Hakka noodles!

Indo Chinese food is a big category of its own in Indian cuisine. There are several dishes that make up the cuisine. The dishes are known for being heavily influenced by chinese dishes and then they are amped up with additions like garlic, ginger, green chile, spices and more.

fork taking a bite from a bowl of Hakka noodles

Hakka noodles are a staple side that goes well with any of the Indo Chinese veggie mains like Cauliflower gobi Manchurian (also in book 1), or chilli tofu paneer. To make this into a meal, add some baked tofu or your favorite vegan meat substitute marinated in soy sauce, minced ginger, and garlic.

I like to make these Hakka noodles with peppers, onion, carrots and cabbage and any other veggies that I have. The sauces used are pantry friendly, some soy sauce, vinegar and Sambal oelek.

Hakka noodles are super easy, 1-pot, peppery and a great light weeknight meal! If you make these, do let me know in the comments and rate the recipe.