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pepper chicken with curry leaves
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4.8 from 5 votes

Pepper Chicken with Curry leaves

Pepper Chicken with Curry Leaves is a spicy and tasty ,Andhra style chicken which has distinct flavours from black pepper corns ,curry leaves and fennel seeds .

Course Side Dish, Starters
Cuisine Andhra, Indian, South India
Keyword Chicken, Quick & Easy
Prep Time 8 minutes
Cook Time 25 minutes
Total Time 32 minutes
Servings 5 people
Calories 469kcal
Author Muktha H S

Ingredients

  • 750 grams Chicken , skin out curry cut pieces
  • 3 no's Onion , finely chopped
  • 6-8 no's Garlic Cloves , crushed ½ tablespoon paste
  • 1 inch Ginger , crushed ½ tablespoon paste
  • 1 no Tomatoes , finely chopped
  • 3 no's Green Chilli,finely Chopped
  • 12 Sprigs Curry leaves
  • 1 ½ tablespoon Black Peppercorns
  • 1 teaspoon Fennel Seeds
  • ½ teaspoon Jeera/Cumin Seeds
  • ½ teaspoon Turmeric Powder
  • 1 teaspoon Salt or as required
  • 2 tablespoon Oil
  • 2 tablespoon Coriander Leaves , chopped
  • 1 teaspoon Lime Juice

To Temper

  • 1 tablespoon Ghee / Clarified Butter
  • 1 tablespoon Cashews
  • 3 no's Green Chilli , chopped
  • 3 sprigs Curry leaves

Instructions

  • Wash and clean the chicken thoroughly and keep aside, for water to drain completely.
  • Finely chop onions,tomatoes and slit green chillies. 
  • Dry roast  black peppercorns, jeera/ cumin seeds, and fennel seeds . Add 6-7 sprigs of curry leaves and dry roast till curry leaves turns crisp .
  • Then transfer it into a blender/ mixer jar and blend to a fine powder. 
  • Take a wok, add oil add 3 sprigs of curry leaves, onions, ginger , garlic paste , green chillies and fry well till the raw smell goes off . 
  • Add tomato,turmeric powder,and saute for a minute. 
  • Now add chicken,1 teaspoon salt and 1 tablespoon of ground jeera ,pepper , fennel seeds and curry leaves powder mix well.
  • Close the lid and cook on a medium heat for  about 15 minutes or till chicken is almost cooked. (Don't overcook the chicken or else it becomes hard).
  • Whilst take a small pan/ tadka pan ,add ghee once its hot add cashews, chopped garlic cloves, 3 green chilies and remaining curry leaves fry well .
  • Once curry leaves turns crisp add ¼ teaspoon of salt and 1 teaspoon of curry and pepper powder and mix well.
  • Add this mixture to above prepared chicken.
  • Add remaining curry leaves and pepper powder, ½ teaspoon of salt  and mix well .
  • Keep on a high flame, fry for a minute till it becomes semi dry. Turn off the stove .
  • Finally add lemon  juice and garnish with coriander leaves.
  • Serve as a starter or a side dish .

Video

Notes

  • You can also add ½ cup of water in the last step and cook on a high heat till you get a thick semi gravy chicken ..
  • This is a spicy chicken dish , you can reduce the amount of green chillies , for less spice.
  • 150 grams per serving

Nutrition

Calories: 469kcal