Pepper Chicken Curry - Spicy Madras Style Pepper Chicken Curry made with freshly ground black pepper and spices, usually served as an accompaniment for parotta, pulao, ghee rice or nei soru.
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