¾ kg chicken (inclusive of wings, feet, and bones) – cut into large pieces, marinated with ¾ tbsp turmeric powder.
2 cups thick coconut milk
1 tbsp coriander powder
1 tsp cumin powder
2 tomatoes – sliced or chopped
2 tbsp coconut oil
Salt, to taste
1 tbsp crushed black pepper
1 tbsp garlic paste
½ tbsp ginger paste
Spices – cinnamon, star anise, and cloves
2 large red onions – chopped
A handful of curry leaves
A few dried red chilies
Add ginger paste, garlic paste, chopped onions, and a blend of aromatic spices, including cinnamon, star anise, and cloves. Saute the mixture until the onions turns golden and the fragrance fills the air.
Now, toss in the sliced tomatoes and the marinated chicken. Sprinkle the cumin powder, coriander powder, and the star of the show, crushed black pepper. Stir everything together, allowing the flavors to meld.
To ensure a tender and flavorful result, pour about a cup of water into the pan and let the curry simmer gently.
As the curry slowly simmers, add the rich and velvety coconut milk, along with the perfect amount of salt to enhance the taste.
Continue simmering until the chicken reaches its succulent and tender state, infused with the enticing flavors of Kerala.
Finally, as the tantalizing aroma fills your kitchen, turn off the heat, and behold, your Kerala Pepper Chicken Curry is ready to be savored.