There is a version of this recipe in everyone’s home. But there are two main ingredients in this recipe that makes it so aromatic. Its the pepper and the curry leaves. It makes this dish a truly emotional one. Everyone has a strong bond towards aroma or scent. It might be as simple as the smell of the shampoo on your girl friends hair or that manly cologne that your boy friend wore on the first day. I still remember the perfume my man wore on our first date. Sense of smell has a strong memory. So is the smell of pepper chicken for me. The smell of roasted pepper and curry leaves in chicken fat is something I will remember for a long long time. This pepper chicken is my family recipe and an extremely simple one. The first time I made it for my husband, he ate only this and nothing else. Here is how to do it.
We will need to make a spice powder for this recipe. This little extra step goes for a long way. Dry roasting of spices brings out the essential oil in the spices and flavors the chicken and makes it so aromatic. Add in all the spices to a heavy pan and dry roast on a low flame until very fragrant and the pepper starts to pop. Remove from heat and allow it to cool completely. Grind in the mixie to make a powder. Set aside.
Take a big bowl and add in the chicken pieces. Make sure that you cut the chicken pieces into small bite sized pieces. I used boneless chicken breast pieces. Add in the salt, turmeric powder and the ground masala. Set aside.
This recipe works well in a two or three liter cooker and cooking on a bigger cooker might burn the masalas as we are not adding any water. If you are cooking in a bigger cooker, add a little water to the pan (about 1/4 cup) to avoid burning the bottom of the pan.
Take a pressure cooker and add in the sesame oil. Add in the curry leaves to the oil. Add a layer of onions and a layer of tomatoes. Top it off with the chicken mixture. Add in 1/4 cup of thick coconut milk. I used store bought canned coconut milk today. If you are using fresh coconut milk, use thick milk. Here is the recipe on how to do fresh coconut milk.
Cover and cook for 5 minutes or 5 whistles whichever is earlier. Have a timer so you do not burn the chicken. If you are cooking in an induction stove (recommended), cook on 1200W. If you are cooking on a gas stove, cook in medium heat. No need to add any water. The moisture from the chicken, veggies and coconut milk will be just sufficient to cook the chicken.
Switch off the flame and let the cooker rest for 10 minutes. Wait for the pressure from the cooker to release naturally. Add in some fresh curry leaves and mix well. Heat a pan and transfer the pepper chicken gravy to the pan. Saute on high heat until the gravy becomes thick and the masala gets coated on the chicken. Remove from heat. Pepper chicken masala is ready. Serve hot with rice or the south Indian parottas. Its an all time favorite recipe of mine.
Here is a video of the recipe and I hope you enjoy the recipe.
- 3 teaspoon black pepper
- 1 teaspoon fennel seeds (sombu)
- 2 dried red chilli
- 2 teaspoon coriander seeds
- 2 chicken breasts, cut into cubes
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 3 tablespoon sesame oil
- 3 sprigs curry leaves
- 1 large sized onion, finely chopped
- 1 tomato, finely chopped
- ¼ cup coconut milk, thick
- 1 sprig Curry leaves for garnish
- Add in all the spices to a heavy pan and dry roast on a low flame until very fragrant and the pepper starts to pop. Remove from heat and allow it to cool completely.
- Grind in the mixie to make a powder. Set aside.
- Take a big bowl and add in the chicken pieces. Add in the salt, turmeric powder and the ground masala. Set aside.
- Take a pressure cooker and add in the sesame oil. Add in the curry leaves to the oil. Add a layer of onions and a layer of tomatoes. Top it off with the chicken mixture. Add in the thick coconut milk.
- Cover and cook for 5 minutes or 5 whistles whichever is earlier.
- Switch off the flame and let the cooker rest for 10 minutes. Wait for the pressure from the cooker to release naturally.
- Add in some fresh curry leaves and mix well. Heat a pan and transfer the pepper chicken gravy to the pan. Saute on high heat until the gravy becomes thick and the masala gets coated on the chicken. Remove from heat.
- Pepper chicken masala is ready.
- Serve hot with rice or the south indian parottas.
Cover and cook for 5 minutes or 5 whistles whichever is earlier. Have a timer so you do not burn the chicken. If you are cooking in an induction stove (recommended), cook on 1200W. If you are cooking on a gas stove, cook in medium heat. No need to add any water. The moisture from the chicken, veggies and coconut milk will be just sufficient to cook the chicken.
The term OPOS and One Pot One Shot are registered trademarks owned by Mr.Ramakrishnan. The techniques have been adapted from him. They are used in Kannamma Cooks with prior permission.
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