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:
Ingredients:
- 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
Instructions:
- Soak the cashews in warm water and after 10- 15 minutes, grind the cashews to a paste by using 2-3 tbsp milk.
- In a clay pot, pour coconut oil, add the crushed ginger garlic, sautee until aromatic and add curry leaves and green Chillies. Sauté well.
- Add the chopped onion, and add salt, sauté until translucent. Next add chopped tomatoes. Cover and cook for 2-3 minutes.
- Add in your spice powder, mix well and add the chicken pieces with salt, as required.
- Add the water and allow to cook covered for 20 minutes.
- Once chicken is cooked, add the cashew paste and garnish with chopped coriander leaves.
- Enjoy with iddiyappam/ noolputtu, nice pathiri, chappati, ghee rice, etc!
