Pepper Chicken Gravy
Lip-smacking pepper chicken gravy that goes superbly with dosha, pathiri, appam, chapathi, neychor, etc.
Servings: 3 people
Calories: 503.52kcal
Ingredients
- 3 tablespoons coconut oil
- 1 teaspoon fennel seeds
- 2 sprig of curry leaves
- ¼ cup grated coconut
- 1 teaspoon chilli flakes
- 2 to 3 medium-sized red onions sliced thinly
- 1 tablespoon ginger-garlic paste
- 1 tablespoon black pepper powder
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 500 grams chicken bone-in pieces curry cut, washed and pat dried
- ½ medium-sized tomato chunked
- ¼ cup buttermilk see notes
- ¼ teaspoon Malabar garam masala
Instructions
- Heat a kadai or a saucepan and add coconut oil. Add fennel seeds and curry leaves and let it sizzle and crisp up.3 tablespoons coconut oil, 1 teaspoon fennel seeds, 2 sprig of curry leaves
- Add the grated coconut and chilli flakes and fry this for a minute.¼ cup grated coconut, 1 teaspoon chilli flakes
- Add the thinly sliced onions with a dash of salt and saute this until onions turn translucent and coconut starts to brown.2 to 3 medium-sized red onions
- Add ginger-garlic paste and saute this on medium flame until it is cooked, onions become golden and you start loving the aroma - about 5 minutes.1 tablespoon ginger-garlic paste
- Reduce the flame to low and add the spice powders - pepper, coriander and turmeric. Fry this on low for 5 minutes or until you love the aroma.1 tablespoon black pepper powder, 1 teaspoon coriander powder, ½ teaspoon turmeric powder
- Add the chicken and tomato and season with more salt and pepper. Stir through so that the chicken is coated with the masala.500 grams chicken bone-in pieces, ½ medium-sized tomato
- Cover the pot and cook on medium for 10 minutes (do not forget to check on it). Taste and adjust the salt and spices.
- Stir in the laban (buttermilk). Cover and cook for another 10 minutes or until the chicken is cooked through.¼ cup buttermilk
- Open and sprinkle some garam masala and tear and add more curry leaves.¼ teaspoon Malabar garam masala
- Simmer for a few minutes until you see the oil on top and sides. Serve hot with appam, pathiri, chappati, neychor etc.
Video
Notes
Buttermilk: I use full-fat bottled laban. You may whisk 1 tablespoon of yoghurt with some water and use it
Nutrition
Calories: 503.52kcal | Carbohydrates: 11.59g | Protein: 23.43g | Fat: 41.06g
