This pepper chicken curry is a traditional recipe from Kerala and is also known as kurumulaku chicken.
It’s a fiery curry that tastes great served with Kerala (unpolished) rice or appams. Serve it as a main course for lunch or dinner.
Enjoy a fiery chicken curry with appams!
Combine the salt, pepper powder and lemon juice.
Coat the chicken with this combination and allow it to marinade for half an hour.
Heat the oil and sauté the onion. Add the ginger and garlic, the green chili and curry leaves and sauté for five minutes.
Mix in the pepper, turmeric powder, garam masala, fennel powder and meat masala.
Sauté for another two minutes.
Stir in the soy sauce and tomato sauce.
Pour 1/4 cup of water into this mixture to make a gravy.
Add the chicken to the gravy and mix well.
Allow the chicken to cook, adding another 1/2 cup water when the curry reduces.
Bring the mixture to a boil and then turn the heat down to simmer.
Cover the chicken and allow it to cook for ten minutes until done.
Once cooked, add some curry leaves to the chicken curry and allow it to cook for five more minutes.
Remove the chicken from the stove, put it in a serving dish and garnish with a little lemon juice.