Here is an extremely delicious pepper chicken curry recipe for you to enjoy during the oncoming holidays. The weather is just right to enjoy this peppery goodness! It goes well with pulav, chapathis and appam. You can use either whole cut-up chicken or boneless chicken thighs for this recipe.
If you are not so fond of gravy, try the semi-dry version that I’ve shared here.
1. Chicken – 3/4 – 1 kg, cut into medium sized pieces (I have used boneless chicken thighs here)
2. Coconut oil – 2 – 3 tbsp
3. Ginger – 3 tsp, chopped
Garlic – 3 tsp, chopped
Green chilies – 3 – 4, diagonally sliced
Curry leaves – A few
Onion – 1.5 cup, finely chopped
4. Turmeric powder – 1/2 tsp
Coriander powder – 2 tbsp
Crushed black pepper - 1 tbsp
Pepper powder – 1/2 tsp
Garam masala powder – 1.5 tsp
5. Tomato – 2 small, finely chopped
6. Cashew nuts – 10 no (Soak the nuts for 10 – 15 minutes in hot water and grind to a smooth paste adding1 – 2 tbsp of water)
7. Salt – As required
Heat coconut oil in a heavy-bottomed pan and add the ginger, garlic, green chilies, onion and little salt. Saute it until onion turns light golden.
Add all the spice powders numbered 4. Saute until their raw smell is gone.
Add the chopped tomatoes and cook for a few minutes until mushy.
Add the cleaned, cut chicken and mix well. Cook this for a few minutes and add 1/2 cup hot water. Mix well and cover with a lid. When the chicken is almost done, add the cashew paste and mix well. Cook for a few more minutes and switch off. Serve with pulav, chapathis, appam etc. Recipe Courtesy – Asianet taste time