Creamy Pepper Chicken Curry

Creamy Pepper Chicken Curry

This is one curry that I love to make easy during Ramadan, as it goes well with nice pathiri, noolputtu/ idiyappam, puri, chappati, ghee rice, puttu… you name it! The curry is so versatile that it goes with almost every rice/ roti. 

The curry is so very easy to prepare yet bursts with flavor. The main ingredient being black pepper, the curry is a bit spicy, but when you add the cashew cream/ paste, the spiciness combined with the creaminess just elevates the flavors so well. 

Let’s see how the curry is prepared:


  • 10-12 Cashews, soaked in warm water 
  • 700 gms Chicken, curry cut pieces 
  • 1 tbsp Ginger garlic, crushed
  • 5 tbsp Coconut oil
  • Curry leaves
  • 3-4 Green Chillies, slit
  • 1 large Onion, finely chopped
  • Salt, as required
  • 1 medium Tomato, chopped
  • 1/4 tsp Turmeric powder 
  • 2-3 tsp Coriander powder
  • 1 tsp Garam masala
  • 1 tsp Black pepper, coarsely ground 
  • 1 tsp Black pepper powder
  • 1/2 cup water
  • 2-3 tbsp milk 
  • Coriander leaves, Finely chopped 


  1. Soak the cashews in warm water and after 10- 15 minutes, grind the cashews to a paste by using 2-3 tbsp milk.
  2. In a clay pot, pour coconut oil, add the crushed ginger garlic, sautee until aromatic and add curry leaves and green Chillies. Sauté well.

  3. Add the chopped onion, and add salt, sauté until translucent. Next add chopped tomatoes. Cover and cook for 2-3 minutes.
  4. Add in your spice powder, mix well and add the chicken pieces with salt, as required.
  5. Add the water and allow to cook covered for 20 minutes.
  6. Once chicken is cooked, add the cashew paste and garnish with chopped coriander leaves. 

  7. Enjoy with iddiyappam/ noolputtu, nice pathiri, chappati, ghee rice, etc!

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

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