Pepper Chicken Curry – How to make Pepper Chicken Curry? – Spicy Pepper Chicken Curry recipe – Madras Style Spicy Pepper Chicken Curry – a simple homestyle spicy chicken curry made with freshly ground pepper and spices. This is one among the best dishes my amma (mom) makes, its kin dof a sunday ritual at home to make this gravy style with mild Ghee rice or peas pulao… finger licking good. She uses more green chilies, less chilli powder sometimes no chili powder at all 🙄 but loads of coriander and black pepper is used to make this chicken curry. Now, this has been my routine and make it alteast once a week 🙂 Let me walk you through this simple chicken curry which will rock your kitchen too…
Pepper Chicken Curry
Ingredients - for curry
- 1 kg Chicken whole cut
- 1& 1/2 cups Onion finely chopped, preferably shallots
- 2 each Green Chili
- 1/2 cup Tomatoes Chopped
- 2 tablespoons Ginger Garlic Crushed
- 1/2 teaspoon Turmreric powder
- 1/2 teaspoon Red Chili powder
- 2 tablespoons Corianderpowder
- 1 tablespoon Black pepper powder freshly ground
- 1&1/2 teaspoon Salt kosher, crystal salt, kallu uppu
- 1/4 cup Water
- 5 each Curry leaves for garnish
- 1/4 cup Coriander leaves for garnish
Ingredients - whole garam masala to temper
- 2 each Bay leaf
- 4 each Cloves
- 2 sticks Cinnamon
- 2 each Cardamom
- 1 teaspoon Cumin seeds
- 1 teaspoon Fennel seeds
- 5 each Curry leaves
- 4 tablespoons Oil
- Wash chicken and cut into bite size pieces.
- Grab a handful of black peppercorns and ground them coarsely using a coffee grinder or handy stone mortar.
- Heat oil in a deep sauce pan and toast bay leaf, cinnamon, cloves, cardamon, cumin seeds, fennel seeds & some curry leaves.
- Saute onions and green chilli until golden. Add in crushed ginger and garlic along and saute fro few minutes.
- Add the chicken pieces and brown them along with the ginger garlic & a generous pinch of salt.
- Once the chicken cooks half way through add in turmeric powder, red chili powder, coriander powder, freshly ground black pepper powder and the remaining salt. Fry until the whole mixture turns dark brown and dry.
- Now add chopped tomatoes and water, saute this for 4 to 5 minutes till the tomatoes turn mushy and the oil separates.
- Cover and cook the gravy over low flame for 15 minutes till the chicken turns tender and switch off
- Garnish with fresh curry and coriander leaves.
- Serve with hot ghee rice , pulao or chapati.
Wash and cut Chicken into pieces and keep aside. Grab a handful of black peppercorns and ground them coarsely using a coffee grinder or handy stone mortar.
Heat oil in a deep sauce pan and toast cinnamon, cloves, cardamon, cumin seeds, fennel seeds & curry leaves.
Saute onions and green chilli until golden. Add a pinch of salt for the onions to sweat and fry them well….almost browning.
Followed by the crushed ginger garlic. Crushed GG is what i like int he place of paste…. crushed ginger garlic gives immense taste and texture to the dish. Saute a bit.
Add the chicken pieces with little salt and saute to brown the outer a lit bit.
At this stage, add turmeric powder, coriander/dhania, freshly ground black pepper powder and the remaining salt. Saute well… raw coriander seeds powder can be very strong and has to be fried well… otherwise you gravy will have that raw seeds smell. fry well probably for 10 minutes.
Fry until the whole mixture turns dark brown and dry. You will see the difference right way… after adding the black pepper powder and other spice powders… the color of the mixture will turn dark brown.
Now add chopped tomatoes and water at this stage… cook till the tomatoes turn light mush , you will also see the oil oozing out while sauteing. Try our KARUVEPPILAI CHICKEN
This is how it looks…. Try our MADRAS CHICKEN CURRY
Now bring the flame to low, cover with a lid and cook for 10 to 15 minutes for the chicken to cook through fully.
Once done, the mixture will look semi-gravy consistency. Switch off, adjust salt if needed.
Garnish with fresh curry and coriander leaves. Try our KAJU MURGH
Serve with hot ghee rice , pulao or even roti.
- Use only fresh ground pepper for this recipe.
- Whole cut chicken gives good taste than boneless.
- Using chinna vengayam or shallots/ pearl onions makes it extra tasty.
- Adding water is optional, if you want to keep it as a dry varuval type dish, then skip water.