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Ingredients for Pepper Chicken in Coconut Milk:

( Tsp- Teaspoon; Tbsp- Tablespoon )

– Chicken curry cut, little pieces -1 kg

Marination:
– Pepper Powder-1 tsp (little coarse).
– Salt-2 tsp.

Tempering:.
– Green cardamom-6.
– Cloves-8-10.
– Cinnamon-2.
– Whole black peppercorns-15 unos.
– Green chillies sliced- 4.
– Curry leaves -30 nos.

Spice Powders:.
– Turmeric powder-3/ 4 tsp.
– Coriander powder-2 tsp.
– Cumin powder-1.5 tsp.
– Fennel (saunf) powder-2 tsp.
– Pepper powder -1 tsp.
– Garam Masala powder-1/ 2 tsp.

Other Active ingredients:.
– Onions, chopped- 4 medium (300 gms).
– Ginger garlic paste-3 tsp.
– Tomato, half pieces -2 medium (150 gms).
– Oil-5-6 tablespoon.
– Thick Coconut milk-1 United States cup.
– Water-1/ 2 US cup (around 120 ml).
– Coriander leaves, great chopped for garnish- 1 tbsp.

Preparation:.

– Cut the chicken into little pieces.
– Great slice the onions, slice the green chillies and slice the tomatoes into small pieces. Also get the curry leaves.
– Marinate the chicken pieces with salt and crushed black pepper and reserve for around 30 mins.
– For coconut milk, usage readymade coconut milk or blend 8 tsps coconut milk powder in 1 US cup water.
– Alternatively extract fresh coconut milk from ground fresh coconut pulp after adding hot water to it.

Process:.

– Heat oil in a pan and include the entire spices, sliced green chillies and the curry leaves. Give a stir for around 30 secs and then include the sliced onions.
– Mix and fry on medium heat for around 7-8 minutes till light brown and after that include the ginger garlic paste. Mix and fry on low heat for around 2 mins and then add the marinaded chicken.
– Mix and fry on medium heat for around 5 minutes till browned.
– Now add all the spice powders besides garam masala powder, mix and fry on medium heat for another 3 mins till the chicken is browned and is coated with the masala.
– Now include the sliced tomatoes and cook on medium to low heat for around 4-5 mins till the tomatoes are soft and pulpy & oil separates.
– Now add the coconut milk and you can also add 50-100 ml of water for the desired consistency of the gravy.
– Cook covered on low heat for another 15 mins till chicken is tender.
– Now include the garam masala powder and a pinch of salt for flavoring.
– Mix and simmer for 2-3 minutes.
– Garnish with 1 tbsp of great sliced coriander leaves and serve.

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