Kerala Peppery Chicken Curry (My husband's Chicken curry)
 
Prep time
Cook time
Total time
 
A fiery and flavorful 'chicken and potatoes' curry slow cooked with lots of black pepper and other spices
Author:
Recipe type: Main course
Cuisine: Indian
Serves: 4-5
RecipeIngredients
  • 2 lbs chicken thigh pieces, cleaned and cut into bite size pieces
For marination:
  • 1 tsp kashmiri chilli pow (use less if you want mildly hot)
  • 2 tsp coriander pow
  • 1 tsp fennel powder
  • ½ tsp turneric powder
  • 1 tsp garam masala
  • 1 tsp salt
  • 1 tbsp coconut oil
For the curry:
  • 2 tbsp coconut oil
  • About 2 tbsp chopped garlic
  • 2 tbsp fresh ginger chopped finely
  • 2 green chiles, slit length wise (optional)
  • 10-12 whole black pepper corns (use fewer for less spicy)
  • 3 whole cloves
  • 2 bay leaves
  • 2 large (or 3 medium) onions thinly sliced
  • 3 tsp coriander pow
  • 2 tsp black pepper powder (freshly ground)
  • 1 tsp fennel powder (freshly ground)
  • ½ tsp turmeric
  • 1 tsp salt
  • 1 tsp garam masala
  • 2 tbsp water
  • 2 small potatoes cubed (or 2 medium taro root cubed)
  • 1 cup fresh cilantro leaves, chopped
RecipeInstructions
  1. Marinate the chicken pieces with all the ingredients listed under marinade and let sit for at least 15 mins (up to 30 mins)
  2. Heat a broad bottomed cooking pot (which has a tight fitting lid). When hot add the coconut oil and the garlic, ginger and green chillies. After 30 secs, add the whole spices - black pepper, cloves and bay leaves. Saute for 1 minute on medium heat.
  3. Add the onions and sautee for about 8-10 mins on low until onions turn slightly golden and soft(This is very important step)
  4. Next add all the spices - coriander pow, black pepper powder, fennel powder, turmeric , salt and garam masala. Saute for about 2 mins on low till you get the nice aroma from the roasted spices.
  5. Add about 2 tbsp of water at this point to avoid burning of the spices.
  6. Add the marinated chicken pieces and the potato/taro pieces and mix everything well together.
  7. Cover with the lid and cook on low heat for about 25 mins stirring every 10 mins to stir and avoid scorching.
  8. Add the fresh cilantro and turn heat off.
Notes
It is very important to use a tight fitting lidded pot for this recipe. The chicken needs to slow cook. The ground black pepper and ground fennel should be freshly ground otherwise you won't get the same flavors.
Recipe by Cook2Nourish at https://cook2nourish.com/2017/06/kerala-peppery-chicken-curry-my-husbands-chicken-curry.html