Tamil Black Pepper Chicken Curry | Spicy Chicken Curry | Delcious Chicken Recipes | South Indian Chicken Curry


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Chicken curry is a common delicacy in South Asia, Southeast Asia, as well as in the Caribbean (where it is usually referred to as "curry chicken"). A typical South Asian curry consists of chicken stewed in an onion and tomato-based sauce, flavored with ginger, garlic, mango chutney, tomato puree, chili peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, cardamom and so on. Outside South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder.

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Step 1: Ingredients

Ingredients for Tamil Black Pepper Chicken Curry (Serves 4)

  • 800gms chicken on the bone skinless and jointed
  • 1.5-2 tbsp ginger garlic paste
  • 1 tsp turmeric powder
  • 3 tbsp vegetable oil
  • 10 curry leaves
  • 220gms white onion finely chopped
  • 2 chillies slit lengthwise
  • 1 large tomatoe finely chopped
  • 250ml water
  • Coriander to garnish and add to curry.

For the pepper masala:

  • 2 tsp black peppercorns
  • 1 tsp cumin seeds
  • 2 mild dried red chillies
  • 1” cinnamon stick
  • 1 tsp fennel seeds
  • 3 cloves
  • 1 tsp poppy seeds
  • 1 tbsp coriander seeds

Step 2: Cooking

  • Grind all the ingredients Black pepper masala in a spice grinder and set aside.
  • Heat oil over a medium flame in a pressure cooker, wok or heavy bottom large sauce pan.
  • Add curry leaves and as they splutter add the onions.
  • Fry the onions till they start turning golden brown.
  • Now add the green chillies and fry for a minute.
  • Add the tomatoes and fry for 8-10 minutes till they turn mushy.
  • Add the marinated chicken and fry on a medium heat for 5 minutes.Stir couple of times in between.
  • Add pepper masala grinded powder and salt. Mix it and let it fry for 2-3 minutes on medium flame. Stir once in between.
  • Add Water and mix well. Pick up all the masala from cooker side and base.
  • Close cooker for 3 whistle(1 on High & 2 on low flame). In wok or open vessel cook till chicken pieces start becoming tender.
  • After 3 whistle (1 on high, 2 on medium) allow steam to settle down naturally.
  • Open the cover. Check if pieces are tender. If not then cover for few more minutes.
  • Let water escape till the gravy thickens.
  • Add few fresh coriander leaves and give it a mix.
  • Switch off the flame.

See Complete Recipe Steps with Pictures in below link,

Tamil Black Pepper Chicken Curry | Spicy Chicken Curry | Delicious chicken recipes | South indian chicken curry

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