Bakrid special Recipes
Pepper Chicken Curry Recipe
This pepper chicken curry is a traditional recipe from Kerala and is also known as kurumulaku chicken.
It’s a fiery curry that tastes great served with Kerala (unpolished) rice or appams. Serve it as a main course for lunch or dinner.
VIDEO:
Prep Time | 10 minutes |
Cook Time | 30 minutes |
Servings |
people
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Ingredients
- 500 grams Chicken cut into bite sized pieces
- 1/4 tsp pepper powder
- 1 tsp Lemon juice
- salt to taste
For the masala
- 2 onions sliced
- 2 1/2 tsp ginger and garlic crushed
- 2 green chillies slit
- 1 1/4 black peppers
- 1/2 tsp garam masala
- 1/4 tsp fennel powder
- 1/4 tsp Turmeric powder
- 1/2 tsp meat masala
- 1 tsp soy sauce
- 1 tsp Tomato sauce
- Curry Leaves
- coconut oil
- Salt
Ingredients
For the masala
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Instructions
- Combine the salt, pepper powder and lemon juice.
- Coat the chicken with this combination and allow it to marinade for half an hour.
- Heat the oil and sauté the onion. Add the ginger and garlic, the green chili and curry leaves and sauté for five minutes.
- Mix in the pepper, turmeric powder, garam masala, fennel powder and meat masala.
- Sauté for another two minutes.
- Stir in the soy sauce and tomato sauce.
- Pour 1/4 cup of water into this mixture to make a gravy.
- Add the chicken to the gravy and mix well.
- Allow the chicken to cook, adding another 1/2 cup water when the curry reduces.
- Bring the mixture to a boil and then turn the heat down to simmer.
- Cover the chicken and allow it to cook for ten minutes until done.
- Once cooked, add some curry leaves to the chicken curry and allow it to cook for five more minutes.
- Remove the chicken from the stove, put it in a serving dish and garnish with a little lemon juice.