Have you ever tried a super simple Chicken Curry but ofcourse something which really activates your brain cells, taste buds and sweat glands? Then you really haven’t tried this Black Pepper Chicken curry. We had it the other day for our lunch and both my husband and I didn’t speak to each other during the meal as the spice levels were so invigorating throughout. Haha!
And as I have crazy Bengali genes + because I am also a bit lazy I made the curry a bit extra to be eaten the next day but with Neer Dosa this time. You can check the recipe for that here – Recipe for Neer Dosa
You can also have this with some Malabar Parotha or regular roti but I am sure you will enjoy this curry however you like to pair it. Do give it a try and let me know if you think it had the same effect on you as it did on me?
Black Pepper Chicken Curry
Pepper Spice Mix (Pepper Masala)
Grind the garlic and ginger with a a tbsp of water in a wet grinder into a thick paste. In a bowl add the garlic and ginger paste along with the turmeric powder and mix well. Add the chicken pieces to this paste and marinate it for a minimum of 3 hours or overnight (for best results).
Grind all the ingredients for the pepper masala in a spice grinder and set aside.
Heat oil over a medium flame in a heavy bottom large sauce pan. Add mustard seeds and curry leaves and as they splutter add the onions. Fry the onions for 10 minutes till they turn off-white.
Now add the green chillies and fry for a minute. Add the tomatoes and fry for about 10 minutes more as they begin to soften stir well and mash lightly with the back of the spoon.
Add the marinated chicken and fry on a medium heat for 5 minutes. Stir well and add the pepper masala powder continuing to fry for 2-3 minutes as the chicken pieces seal.
Add water and coat the chicken with the gravy. Check for seasoning. Simmer over a low heat with the lid on for 25-30 minutes stirring occasionally. You can chose to add a cup of water as well if you think that the gravy is sticking to the bottom of the pan. Take the lid off and stir well, garnish with fresh coriander and serve with parathas or rice.
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