Curry leaf Pepper Chicken

 Curry leaf Pepper Chicken

Chicken, boned – 1 kg, cut into medium-small pieces

Oil – 1.5 tbsp

Onion – 1 medium-small, sliced (Makes about 1.5 cups)

Turmeric powder – 1/4 tsp

Ginger – garlic paste – 1 tbsp

Chilly powder – 3/4 tsp

Coriander powder – 1 tbsp

Grated coconut – 1/2 cup

Tomato – 2 small, sliced

Salt – To taste

Other ingredients

Oil, preferably coconut oil – 2 tbsp

Fennel seeds – 1 tsp

Curry leaves – 3 sprigs

10. Crushed pepper (freshly ground) – 1 tsp

11. Cilantro – 1/4 cup, finely chopped

12. Salt – To taste


Heat oil in a heavy-bottomed pan. Add sliced onion, little salt and suate until transparent. Add turmeric powder and ginger-garlic paste. Saute for a minute. Add chilly powder and coriander powder. Saute for a minute and add grated coconut and tomato slices. Mix well and cook covered for 3 – 4 minutes. Switch off. Set aside to cool. Grind to a paste adding 1/4 cup water.

Heat 2 tbsp oil in the same pan. Fry fennel seeds followed by curry leaves. After a few seconds, add chicken pieces and enough salt. Mix everything well and cook for 3 – 4 minutes. Add 1/2 – 3/4 tsp crushed pepper. Mix well. Next add ground onion-tomato paste and mix well. Cover and cook for 20 – 25 minutes until chicken is done and oil separates. Add chopped cilantro, few curry leaves and crushed pepper. Mix well. Cover and cook for 2 minutes until chicken is well-coated with the masala. Switch off. Serve this super-delicious curry leaf pepper chicken with porotta, nan, appam, chapathis, rice etc.
KDFC Kuwait
 vasantha bhavan
Raghavendra Matriculation School