Pepper Chicken Gravy
Pepper Chicken Gravy – is a South Indian style chicken gravy recipe made from fresh ground pepper and coconut.
There are many ways to make Pepper Chicken Gravy, this is my favorite recipe and I make it often at home and hence wanted to share it on my blog.
Weather has turned cooler as autumn colors have started to paint the city of Yokohama, Japan.
And all we are craving right now is warm, spicy simple meals. Sometimes something soupy curries, sometimes spicy. Around the colder months I like to use a lot of black pepper in my recipes, I wonder if it is our body’s natural way of wanting the healing heat from the black pepper.
Jist of recipe
In this recipe we will be making a delicious blend of coconut, black pepper and curry leaves, which is a explosive flavour combination.
Chicken Pieces are marinated in spices such as turmeric, red chilli powder, ginger garlic paste, salt and little yoghurt, to make the meat tender.
Then the the marinated chicken pieces are cooked in whole Garam Masala and onion paste and then it is pressure cooked.
The thing about this recipe is it is a no tomato recipe. I particularly don’t like the taste of the dish when tomatoes are added and called ” pepper chicken ” something doesn’t taste right. I figured out after trials and error that the tomatoes were the culprit.
Now the pressure cooked chicken pieces and simmered and the prepared masala base for this recipe is added to it and cooked until the whole house smells amazing !!
How to eat
Serve it with Hot rice or even with chapathi. I love it as it is so versatile. Pairs well with dosa and idli too.
I posted this meal idea on my Facebook page, Served Pepper Chicken Gravy with
Ingredients for the masala base
Every Indian recipe has a masala base, if you have noticed my recipes, I make a blend of certain spices, Either the combination of the spices varies or it is the proportion of it from recipe.
Dry Roast the below ingredients and grind it a smooth paste to make the masala base for this pepper chicken gravy
- GRATED COCONUT
- CURRY LEAVES
- WHOLE BLACK PEPPER
Prep work before you begin
- Clean and marinate the chicken pieces with the ingredients to marinate.
- Grind The onions coarsely – You can grate it as well.
- Keep your pieces ready.
Please use chicken on bones ! – The recipe can work for chicken breast as well. But trust me, you want to try this recipe with chicken on bones.
Use coconut oil – I personally love coconut oil for all my chicken recipes and the ones with curry leaves and black pepper elates the recipe a notch up !
Roast the coconut well – Roasting the coconut makes it taste more nutty than just creamy.
Storage and shelf life
This is once again another great meal prep recipe. How ever it may be polished in 2 days maximum in my home. It can hold well in the fridge up to 3 days.
I like to mix and match the curry for different meals like serve for lunch one day and have it with dosa another day for breakfast and so on.
Pepper Chicken Gravy
- Pressure cooker
- 1 kg Chicken
- 1 Tbsp Curd
- 1 tsp Red chilli Powder
- 1 tsp ginger Garlic paste
- salt To taste
- 1/2 tsp turmeric powder
To make Masala paste
- 1/4 Cup coconut Grated/ Dry
- 5-6 Curry Leaves
- 1 Tbsp Whole black Pepper
To Make the Gravy
- 6 Tbsp Coconut Oil
- 1 Bay leaf
- 4-5 Cloves
- 1 Inch Cinnamon Stick
- 1.5 no.s Onion Large
- Salt To taste
- 5-6 Curry leaves Fresh
- 1 tsp Ginger Garlic Paste
- 1 tsp red chilli powder
- 1.5 tsp corriander powder
- 2.5 Cups of water
- Marinate chicken on bones with curd, red chilli powder, ginger garlic paste, salt, turmeric and leave in the refrigerator for 30 mins
- Heat a pressure pan, add coconut oil , add bay leaf, cloves, cinnamon stick, allow to sizzle.
- Next add ground or grated onions sauté with salt until cooked dry and slightly browned
- Next add in the marinated chicken, 5-6 fresh curry leaves, 1 tsp ginger garlic paste, salt to taste, and mix it in
- Next add red chilli powder, Corriander powder and mix it well and cook for 5 minutes on medium flame
- Measure and add of water and bring it to a gentle boil, cover and pressure cook for 4 whistles (if the chicken pieces are large) or cook until the chicken is cooked and tender
- Once the pressure is released open the lid and turn on the flame again and simmer on low flame.
- Heat a another pan, and dry roast, coconut (grated or dry) with black pepper, 5-6 fresh curry leaves until the coconut is nice and toasted until slightly browned- cool it down and blend it to a smooth paste with water as required
- Now add the prepared coconut black pepper masala in to the curry and simmer it on low to medium flame for 10 mins covered.
- And your Pepper Chicken Gravy is ready to serve … I served it with peas pulao
Also check out other similar recipes
- Pepper Chicken | How to Make Pepper Chicken
- White chicken curry | Chicken Vellai Kuruma
- Chicken Tawa fry
- Indian green chicken curry