As promised earlier this year, we are starting a new blog series called The Grand Masala, which focuses on traditional South Indian cooking. We are starting this new series off with Pepper Coconut Chicken Curry. How delicious does this sound? It is really easy and something that everyone should definitely try!


2 pounds of chicken breast , cut into cubes

1/4 cup onions, finely chopped

1 tbsp. garlic

1 & 1/2 tbsp. ginger

1 tbsp garam masala powder

1 tsp paprika

5 whole cardamom cloves, 1 stick of cinnamon, 4 cloves, 3 dried red chilis, 2 bay leaves, 6 peppercorns, for aroma

1/4 cup coconut, grated

1 can coconut milk

1 tbsp. black pepper poweder

1 tsp turmeric powder

Store bought fried onion (optional)

Put the chicken cubes into the bowl and add the salt, paprika, and garam masala powder and let it rest for 15 minutes. Heat 1 tablespoon of cooking oil in a shallow pan and lightly saute the chicken cubes. Consider doing it in batches, to ensure you are browning them, rather than cooking them through. That will prevent them from falling apart. Set the chicken aside.

Heat 2 tablespoons of oil in a wok and drop all the aromatics in. You can use the left over oil from frying the chicken. Let it crackle for a few seconds and add the onion. Fry the onion till they are golden brown. Add the ginger, garlic and turmeric powder. Fry this until there is no water in the pan. Now add the grated coconut and stir for about 2 minutes. Next, add the fried chicken. Add salt, black pepper powder and a pinch of sugar, and fold it in. Let this cook for 5 minutes, stirring occasionally.

Now add the coconut milk and bring it to a boil. Add 3 tablespoons of water. Simmer and cover to cook until chicken gets tender and gravy reaches a desired thickness.

Serve with steamed rice.


Recipe found on Traditional Indian Cuisine.

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