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 throw everything into your pot and go!
Black Pepper Chicken Curry
® This is a RAS signature Recipe©
Prep time: 20 min Cook time: 15 min Total time: 35 min Yield: (4-6 servings) . Please leave a comment below :).
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Black Pepper Chicken Curry
Description
Crushed shallots and sliced red onion form the base of the gravy. Generous amounts of coarsely crushed ginger and garlic, provide the aromatics. However, Coarsely crushed black peppercorns are the star, along with turmeric, garam masala, coriander powder, and a meat curry/masala powder, tomatoes and curry leaves. This is an easy to make but delicious curry to try out!
Ingredients:
Instructions
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Thoroughly clean, rinse, and drain the chicken pieces.
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Add to a pressure cooker along with all the ingredients except those for 'tempering'.
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Rub all the ingredients into the chicken. Use your hands to help release the juice of the ginger, garlic, shallots, etc.
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Do not add water. Do not forget the salt.
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Close the cooker and apply the pressure regulator.
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Cook on high till you hear 3 -4 whistles for a Broiler Chicken or 5-7 steams for a country fowl.
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Turn off the heat and allow the cooker to cool naturally.
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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.
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Now heat a separate wok.
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When it is very hot, add oil and heat again.
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Add the curry leaves and fry briefly.
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Also, add green chilies. Wait till they get bright green in color.
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Scoop out ladles full of the chicken masala and add to the HOT oil.
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Stir gently and bring to a somewhat strong boil. Add the remaining gravy in the cooker and cook for 5 minutes more.
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Garnish with coriander leaves.
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Done! Enjoy the Black Pepper Chicken Curry!
Note
- 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 them in the refrigerator way ahead of time. Bring it to room temperature 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
