This is a simple chicken curry that will entice your sense. Pepper gives depth and immense flavour to this dish.
You need very few ingredients to make this recipe, which is not the case for most Indian recipes. I try not to repeat the recipes I make so that I can develop some new good recipes. Most times it’s a hit! 😉 Few times of course it fails and I will end up trashing my pictures. Sometimes I try to make it too simple and I forget to take the step-by-step pictures. This recipe happened that way. I couldn’t take step-by-step pictures 🙂 however, the end result was a hit! 😀 and I do want to share the recipe. I will try to add the step-by-step pictures next time.
I am a vegetarian :). If you have read my posts before, sometimes I would have mentioned that. I usually cook meat for my family and friends. However I have a feeling whenever I cook meat curry and if I make it with pepper, people are loving it 😀 (pepper chicken curry, pepper egg roast, pepper lamb curry, Pepper ghee prawn roast). Pepper gives a great flavour to meat I believe.
Have it with plain hot rice or Indian bread like roti or naan. Or make it with Indian spicy tomato rasam. 🙂
My other favourite chicken recipes: Chicken Restaurant Style Biryani, Chicken Noodles, Spicy chicken 65, Madras chicken curry in 30 minutes
- • Chicken - 400gms
- • Oil – 2 tbsp
- • Whole Red Chilli – 2, broken
- • Curry leaves – 5
- • Onion - 1 cup, 1 finely chopped
- • Ginger garlic paste - 2tbsp
- • Turmeric powder - 1 Tsp
- • Chili powder – ½ Tsp
- • Coriander powder – ½ tsp
- • Salt – 2 tsp or as per your taste
- • Curry leaves – 10
- • Coriander leaves – 1 tbsp, finely chopped
- • Water – 100 ml
To Roast and grind: - • Curry Leaves - 6
- • Pepper - 1 tbsp
- • Fennel seeds - 1 tbsp
- Dry roast the ingredient under "to roast & grind” in medium to low flame for 1.5 - 2 minutes. Cool them, grind them together and keep it aside.
- In a pan, heat oil in medium flame, when it is heated, add red chillies, curry leaves and when it’s roasted for 5 seconds, add onion and a bit of salt and sauté till golden brown.
- Now add ginger garlic paste and sauté for a minute.
- Add the chicken, turmeric, red chilli powder, coriander powder and sauté well for a minute
- Add the blended pepper powder with the remaining salt you need for the recipe and sauté well for a minute.
- Lower the flame from medium a bit but don’t low it too much, add water and close the lid. It will take around fifteen minutes for it to cook well. Don’t add more water, it may make it rubbery and chicken will ooze some water already.
- Open the lid now and you will see its semi gravy now. If you think you need it dry, just keep it open to get the chicken roasted.
- Add chopped coriander leaves and switch it off.
