South Indian Pepper Chicken

This aromatic South Indian pepper chicken curry packs a serious punch with freshly crushed peppercorns and warming spices. The tender chicken simmers in a rich, tomato-based sauce infused with fennel, cinnamon, and curry leaves for an authentic flavor that'll transport you straight to Tamil Nadu. Perfect for spice lovers seeking an authentic regional dish.

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Course: Main Course

Cuisine: Indian

Keyword: Curry

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 185kcal

Equipment

Chopping Board

Chef's Knife

Dutch Oven

Ingredients

400 g chicken cut into pieces
1 cup onion finely chopped
1 cup tomato finely chopped
2 tbsp ginger garlic paste
¼ inch piece cinnamon
1 tsp fennel seeds
2 tbsp peppercorns crushed
Few curry leaves
Salt to taste
1 cup water

Instructions

Heat oil in a heavy-bottomed pan over medium heat.
Sauté chopped onion until golden brown and translucent.
Add ginger garlic paste and cook for 1-2 minutes until fragrant.
Add tomatoes, fennel seeds, cinnamon, and crushed peppercorns. Cook until tomatoes break down completely.
Add chicken pieces and mix well to coat with the spice mixture.
Pour in water and add curry leaves. Season with salt.
Bring to a boil, then reduce heat and simmer covered for 15-20 minutes until chicken is cooked through.
Adjust consistency by adding more water if needed or cooking uncovered to thicken.
Garnish with fresh curry leaves and serve hot.

Notes

Freshly crushing peppercorns gives better flavor than pre-ground pepper

Adjust spice level by varying the amount of crushed peppercorns

Add extra tomatoes to balance excessive heat if needed

Can be made ahead and tastes even better the next day

Substitute chicken thighs for more tender, flavorful meat

Serve with steamed rice, naan, or roti for a complete meal

Nutrition