Pepper Chicken In Coconut Gravy

by SanjayK
Pepper chicken in coconut gravy
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Votes: 8
Rating: 4
You:
Rate this recipe!
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
  • Chicken(cut into medium pieces) - 2 lb
  • Pepper powder - 3 tbsp
  • garlic(crushed) - 4 pods
  • Ginger(A small piece, crushed) -
  • Grated Coconut - 1/2 cup
  • Butter - 3 -
  • Cinnamon(Karugapatta) - 3 -
  • Cloves(Grambu) - 3 -
  • Cardamom(Elakka) - 3 -
  • Tomatoes(cut into small pieces) - 2 nos
  • Coriander powder - 3 tsp
  • Onions(chopped, medium) - 3 nos
  • Chilly powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Cuminseeds or powder(Jeerakam) - 1/2 tsp
  • Salt(As reqd) -
  • Coriander leaves (for garnishing) -
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
  • Chicken(cut into medium pieces) - 2 lb
  • Pepper powder - 3 tbsp
  • garlic(crushed) - 4 pods
  • Ginger(A small piece, crushed) -
  • Grated Coconut - 1/2 cup
  • Butter - 3 -
  • Cinnamon(Karugapatta) - 3 -
  • Cloves(Grambu) - 3 -
  • Cardamom(Elakka) - 3 -
  • Tomatoes(cut into small pieces) - 2 nos
  • Coriander powder - 3 tsp
  • Onions(chopped, medium) - 3 nos
  • Chilly powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Cuminseeds or powder(Jeerakam) - 1/2 tsp
  • Salt(As reqd) -
  • Coriander leaves (for garnishing) -
Votes: 8
Rating: 4
You:
Rate this recipe!
Instructions
  1. Smear 2 tbsp of pepper powder and salt onto the chicken pieces.
  2. Pierce the chicken pieces with a fork and let the chicken marinate for a few hours.
  3. Heat butter in a pan and fry the chicken pieces one by one. They should not be deep-fried, but just like frying onions. Keep the fried chicken pieces aside.
  4. In the same butter, fry the sliced onions, cardamoms, ginger, garlic, cloves and cinnamon.
  5. When the onions turn brown, add the coriander powder, chilly powder, turmeric and cumin powder and fry for 1-2 minutes.
  6. Add the grated coconut, tomatoes and keep frying. Do not add any water.
  7. Add the remaining pepper powder and fry for a minute.
  8. Add water, enough to get a thick gravy.
  9. Drop the fried chicken pieces into the gravy.
  10. Add salt to taste and boil for 10-15 minutes, till chicken is well mixed with the pepper masala.
  11. Garnish with coriander leaves.
  12. :- Serve hot with rice.
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8 comments

curryadmin
shruti May 17, 2004 - 12:00 am

I TRIED THIS OUT.IT TASTED GREAT.CONGRATS,SANJAY!

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curryadmin
sheela August 2, 2005 - 12:00 am

wow delicious!!!!!!

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curryadmin
Karthica March 5, 2006 - 12:00 am

Good One Sanjay, I tried it out just now and it came out ssslllluuuurrrpppp!!!!!

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curryadmin
Parvathi February 20, 2007 - 12:00 am

this recipe is amazing& it rocks.waiting for new recipes like this…keep it up

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curryadmin
jaideep April 21, 2008 - 12:00 am

wonderfull dish!!!!!!!!

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curryadmin
Manju Santhosh February 14, 2008 - 12:00 am

I tried this recipe and my husband like it very much….Hmmmmm yummy yummyyyyy……Thanx Sanjay for such an excellent recipe……

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curryadmin
Natarajan October 7, 2007 - 12:00 am

Awesome recipe ! Tasted just like a restaurant recipe

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curryadmin
VAN August 23, 2007 - 12:00 am

Fantastic recipe! I made a few small changes, which I think can be an option for those interested.

1. Instead of cooking at the end for 15 min, I pressure-cooked the entire dish for 10 min. This ensured that the pepper flavour penetrated the chicken well.

2. During the process I also added a cup of coconut milk to the gravy.

3. After the pressure cooking was over, I removed all the chicken pieces and then ran the remainder through the blender to get a smooth, creamy gravy. I then poured this over the chicken pieces and served.

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