Pepper Chicken Curry
Prepare a spicy pepper chicken curry using marinated chicken, fresh ground spices, and a rich coconut milk base.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken (cut into bite-sized pieces) | 800 | Grams |
| Black Peppercorns (freshly ground) | 2 | Tbsp |
| Coconut Milk (whole milk based) | 400 | Milliliters |
| Onion (finely chopped) | 2 | Count |
| Garlic (minced) | 5 | Clove |
| Ginger (grated) | 1 | Inch |
| Green Chili (slit lengthwise) | 3 | Count |
| Curry Leaves (fresh) | 1 | Bunch |
| Coriander Powder | 2 | Tsp |
| Turmeric Powder | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Vegetable Oil | 3 | Tbsp |
| Water | 200 | Milliliters |
Instructions
- Marinate the chicken with turmeric powder, salt, and half of the ground black pepper. Set aside for 30 minutes.
- Heat oil in a large pan over medium heat. Add chopped onions and sauté until golden brown.
- Add minced garlic, grated ginger, and green chilies to the pan. Sauté for 2 minutes until fragrant.
- Add the marinated chicken pieces to the pan and cook until they are browned on all sides.
- Stir in coriander powder and the remaining ground black pepper. Mix well.
- Pour in coconut milk and water. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
- Add curry leaves and adjust salt to taste. Simmer for another 5 minutes.
- Turn off the heat and let the curry rest for a few minutes before serving.
Prep
- Marinate chicken for at least 30 minutes before cooking.
Kitchen equipment
Spice Grinder