Black Pepper Chicken Curry

®This is a RAS signature Recipe©

This Malabar style Black Pepper Chicken Curry is awesome with Ghee Rice. Freshly cracked peppercorns and chicken in an onion-shallot infused aromatic curry. Just through everything into your pot and go!

The Recipe Intro↓ has , more information as well as Recipe Video in Malayalam. Don’t forget to check it out.

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Fresh Chicken : (bone-in, skinless and cut into medium-sized pieces)		1 kg
Shallots (red), crushed coarsely		1 cup
Ginger, crushed coarsely		3 generous tsp
Garlic, crushed coarsely		2 generous tsp
Red onion, sliced		3 small-medium sized
Black peppercorns (Freshly crushed or cracked coarsely )		2 tsp
Tomatoes, chopped (ripe & firm)		2 medium sized
Turmeric powder		1 tsp
Garam masala (see notes for My Garam Masala)		1 tsp
Coriander powder		2 tsp
Meat curry/ masala powder (see notes)		2 tsp
Salt		To taste (about 1 tsp)

For Tempering:

Mild green chillies, chopped		3 long-sized
Fresh curry leaves		Large handful
Cooking oil (suggestions: bran oil, coconut oil)		4 Tbsp
Coriander powder, Meat masala powder and salt		Extra sprinkling, as needed

Method:

1. Thoroughly clean, rinse and drain the chicken pieces.
2. Add to a pressure cooker along with all the ingredients except those for ‘tempering’.
3. Rub all the ingredients into the chicken. Use your hands to help release the juice of the ginger, garlic, shallots etc.
4. Do not add water. Do not forget the salt.
5. Close the cooker and apply the pressure regulator.
6. Cook on high till you hear 3 -4 whistles for a Broiler Chicken or 5-7 steams for a country fowl.
7. Turn off heat and allow the cooker to cool naturally.
8. Open. There should be a fair amount of moisture/water left. If the water seems too thin, continue cooking open for a while. The chicken should be tender and coming off the bone easily. Check for this, before continuing with the tempering.
9. Now heat a separate wok.
10. When it is very hot, add oil and heat again.
11. Add the curry leaves and fry briefly.
12. Also, add green chilies. Wait till they get bright green in color.
13. Scoop out ladles full of the chicken masala and add to the HOT oil.
14. Stir gently and bring to a somewhat strong boil. Add the remaining gravy in the cooker and cook for 5 minutes more.
15. Garnish with coriander leaves.
16. Done! Enjoy the Black Pepper Chicken Curry!

Black Pepper Chicken Curry

Notes:

• Feel free to add more crushed black pepper to suit your taste. The specified quantity gives a mild peppery flavor without causing it to be too spicy.
• After adding all the ingredients to the pressure cooker, you can set it aside to marinate for a while to deepen flavors. This step is not necessary though. If you want to prepare ahead of time, you could also mix up all the ingredients and stick it in the refrigerator way ahead of time. Bring to room temp before it is time to cook it. Great way to make a fresh curry for guests without any prep at all.
• My Nadan Garam Masala.
• I often use ‘Eastern’ Meat Masala brand for this recipe Or my homemade Meat masala.

Key Ingredients: Chicken, Black Pepper, Shallots, Onion, Garlic, Ginger, Spices, Coriander leaves, Salt, Oil

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