As the name suggests, the main ingredient is black pepper. Instead of using powder, try freshly ground peppercorns. You can reduce the spice level of the curry, this will be bit spicy dish which can be served with chapathi, appam and idiyappam.
- Chicken – 500 gram
- Pepper powder – ¼ teaspoon
- Lemon juice – 1 teaspoon
- Onion – 2, sliced
- Ginger & garlic – 2 teaspoon each, grated
- Green chilli – 2, slit lengthwise
- Whole Black pepper – 1¼ teaspoon
- Garam masala – ½ teaspoon
- Fennel powder – ¼ teaspoon
- Turmeric powder – ¼ teaspoon
- Chicken/meat masala – ½ teaspoon (optional)
- Soy sauce – 1 teaspoon
- Tomato sauce – 1 teaspoon
- Curry leaves
- Coconut oil
- Marinate the cleaned chicken pieces with salt, pepper powder & lemon juice. Crush the whole black pepper.
- Heat oil in a pan & add sliced onion. Let it brown. Add grated/crushed ginger and garlic, green chilly and curry leaves. Let it cook till the raw smell goes.
- Add crushed pepper, turmeric powder, garam masala, fennel powder and chicken/meat masala (if using). Mix well. Cook for another 2-3 mins. Add soy and tomato sauce/ketchup. Mix well.
- Add ¼ cup water, salt and mix well. Add marinated chicken pieces. Combine everything well and make sure that chicken pieces are coated with masala. When chicken starts changing the color add ½ cup water & mix well. Let it boil.
- When it boils, reduce flame, cover and cook it till the chicken is done. Check in between, give a stir and add more water only if required.
- Once the chicken is done, remove the lid, add some curry leaves and continue cooking for another 5-7 mins on low flame, just to roast it a little more. Remove from fire.