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, Dry red chillies 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
