Pepper chicken gravy. An easy and spicy gravy which is a sure cure for cold, cough and body ache.
Preparation time. 10 minutes
Cook time. 25 minutes
Recipe category. curry
Recipe cuisine. south indian
Recipe reference. the hindu
Chicken – 250 gm
Small onions – 10 to 12 nos.
Curry leaves/karuvepillai – 1 sprig
Mustard seeds/kadugu – 1/2 tsp
Cloves/crambu – 2 nos.
Cinnamon/lavangam – 2 small nos.
Curry masala powder – 1 teaspoon (if not use garam masala powder)
Salt – as required
Oil – 2 tsp
Pepper corns/milagu – 3 tsp
Red chilli – 2 nos.
Coriander powder/daniya thool – 2 tsp
Cumin seeds/jeeragam – 1 tsp
Garlic – 8 cloves
Note. The ingredients shown will vary with the original quantity.
1. In a mixie/blender, add garlic pods, red chilli, cumin seeds, pepper corns and coriander powder. Make a fine paste by adding little water. Marinate the washed chicken in this paste with salt for one hour.2. Pressure cook the marinated chicken with required water (say 2.5 glasses of water) for one whistle.3. Heat oil in a separate pan, and sputter the mustard seeds. Add curry leaves, cloves and cinnamon, followed by finely sliced small onions and sauté till golden brown.4. Add curry masala powder (or garam masala powder) and pour over the chicken gravy. Add salt as required. Close with the lid and simmer, stirring in between till the gravy is thick enough.Now, pepper chicken gravy is ready! Serve with rice,phulka and dosa.
- If you want a thicker gravy like the picture below, then keep cooking the gravy until your desired consistency is reached.
- If you want to make a fry, allow the gravy to cook till the water drains.