Pepper Chicken In Coconut Milk Gravy | Pepper Chicken Curry With Coconut Milk

Pepper Chicken In Coconut Milk Gravy | Pepper Chicken Curry With Coconut Milk | Pepper Chicken With Coconut Milk | Chicken Curry | Coconut Chicken Curry Recipe | Pepper Chicken Recipe | Chicken Curry In Coconut Milk | Coconut Chicken Recipe | Creamy Coconut Chicken Curry

Ingredients for Pepper Chicken in Coconut Milk:

(Tsp- Teaspoon; Tbsp- Tablespoon )

– Chicken curry cut, small pieces -1 kg

Marination:
– Pepper Powder-1 tsp (little coarse)
– Salt-2 tsp

Tempering:
– Green cardamom-6
– Cloves-8-10
– Cinnamon-2
– Whole black peppercorns-15 unos
– Green chillies sliced- 4
– Curry leaves -30 nos

Spice Powders:
– Turmeric powder-3/4 tsp
– Coriander powder-2 tsp
– Cumin powder-1.5 tsp
– Fennel (saunf) powder-2 tsp
– Pepper powder -1 tsp
– Garam Masala powder-1/2 tsp

Other Ingredients:
– Onions, chopped- 4 medium (300 gms)
– Ginger garlic paste-3 tsp
– Tomato, half slices -2 medium (150 gms)
– Oil-5-6 tbsp
– Thick Coconut milk-1 US cup
– Water-1/2 US cup (around 120 ml)
– Coriander leaves, fine chopped for garnish- 1 tbsp

Preparation:

– Cut the chicken into small pieces.
– Fine chop the onions, slice the green chillies and slice the tomatoes into small slices. Also take out the curry leaves.
– Marinate the chicken pieces with salt and crushed black pepper and set aside for around 30 mins.
– For coconut milk, use readymade coconut milk or mix 8 tsps coconut milk powder in 1 US cup water.
– Alternatively extract fresh coconut milk from ground fresh coconut pulp after adding hot water to it.

Process:

– Heat oil in a pan and add the whole spices, sliced green chillies and the curry leaves. Give a stir for around 30 secs and then add the chopped onions.
– Mix and fry on medium heat for around 7-8 mins till light brown and then add the ginger garlic paste. Mix and fry on low heat for around 2 mins and then add the marinated chicken.
– Mix and fry on medium heat for around 5 mins till browned.
– Now add all the spice powders other than garam masala powder, mix and fry on medium heat for another 3 mins till the chicken is browned and is coated with the masala.
– Now add the sliced tomatoes and cook on medium to low heat for around 4-5 mins till the tomatoes are soft and pulpy & oil separates.
– Now add the coconut milk and you can also add 50-100 ml of water for the desired consistency of the gravy.
– Cook covered on low heat for another 15 mins till chicken is tender.
– Now add the garam masala powder and a pinch of salt for seasoning.
– Mix and simmer for 2-3 mins.
– Garnish with 1 tbsp of fine chopped coriander leaves and serve.

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