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Pepper Chicken Gravy
Lip-smacking pepper chicken gravy that goes superbly with dosha, pathiri, appam, chapathi, neychor, etc.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Main Course, Side Dish
Cuisine:
Indian, South Indian
Servings:
3
people
Author:
Famidha Ashraf
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
laban (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 laban (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: Y
ou may whisk 1 tablespoon of yoghurt with some water and use it