Pepper Chicken Curry
Pepper Chicken Curry features chicken pieces marinated in soy sauce, lemon and black pepper, fried till golden, then simmered in a rich onion-tomato gravy with ginger and garlic. A freshly roasted, coarsely ground spice blend of peppercorns, fennel and red chilies rounds it off with a bold, smoky punch.
Ingredients
For marinating and coating the chicken:
- 1 kg chicken
- 1 tsp black pepper powder
- 3 tsp dark soy sauce
- 1 tsp salt
- Lemon juice half a lemon
- 1 tbsp corn flour
To fry the marinated chicken pieces:
- 2 tbsp cooking oil
To make the masala mix:
- 2 tbsp black peppercorns
- 1.5 tbsp cumin seeds
- 1 tsp fennel seeds
- 4 piece green cardamoms whole pods
- 4 piece cloves
- 2 piece cinnamon sticks each 1 inch in size
- 4 piece dry red chilies
To make the gravy:
- 2 tbsp cooking oil
- 2 piece onions medium size, finely chopped
- 2 tsp ginger garlic paste
- 1 piece tomato medium size, finely chopped
- ½ tsp turmeric powder
- 1 tsp coriander seeds powder
- 1 cup water
- ½ tsp salt
- 2 tbsp coriander leaves finely chopped
- 4 piece green chilies whole
Instructions
- Marinate 1 kg of chicken with 1 tsp of black pepper powder, 3 tsp of dark soy sauce, 1 tsp of salt and juice of half a lemon. Cover and leave for half an hour.
- Coat it with 1 tbsp of corn flour.
- Fry the chicken pieces on a high flame nicely on both sides. Cover and let it cook for 10 minutes on a low flame.
- Dry roast 2 tbsp of black peppercorns, 1.5 tbsp of cumin seeds, 1 tsp of fennel seeds, 4 pieces of green cardamom (whole pods), 4 pieces of cloves, 2 pieces of cinnamon sticks (each 1 inch in size) and 4 pieces of dry red chilies on a medium flame until they change color.
- Grind them to a coarse powder when cool.
- Fry 2 pieces of onions (medium size, finely chopped) in 2 tbsp of cooking oil on a medium flame until golden. Then add 2 tsp of ginger garlic paste.
- Add 1 piece of tomato (medium size, finely chopped). Cook until soft and the oil separates.
- Mix the fried chicken pieces. Then mix ½ tsp of turmeric powder and 1 tsp of coriander seeds powder.
- Add the masala mixture made earlier by roasting and grinding the whole spices. Mix and cook for 2 minutes.
- Add 1 cup of water and ½ tsp of salt. Mix, cover and cook on a medium to low flame for 10 minutes.
- Add 2 tbsp of finely chopped coriander leaves and 4 pieces of whole green chilies. Mix and check the thickness of the gravy. Transfer to a serving bowl when done.
- Your tasty and spicy homemade pepper chicken curry is ready.
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Notes
I used chicken pieces with bones in this recipe. If you do not want to marinate chicken, you could use boneless chicken to make the dish.
I put dark soy sauce at the time of marinating because it imparts a wonderful color to the dish eventually.
When the chicken pieces are covered with cornflour, the gravy becomes thicker.
Do not grind the roasted spices into a very fine powder. A coarse mix is better for the texture of the gravy.
Nutrition Info (Estimation Only)
Nutrition Facts
Pepper Chicken Curry
Amount per Serving
Calories
309
Calories from Fat 117
% Daily Value*
Fat
13
g
20
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
8
g
Cholesterol
87
mg
29
%
Sodium
2081
mg
90
%
Potassium
848
mg
24
%
Carbohydrates
18
g
6
%
Fiber
4
g
17
%
Sugar
5
g
6
%
Protein
32
g
64
%
Vitamin A
329
IU
7
%
Vitamin C
10
mg
12
%
Calcium
89
mg
9
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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