Indian · Dinner
Spicy Pepper Chicken Curry
Pepper Chicken Chettinad
A Chettinad chicken curry with crushed black pepper and a freshly ground masala of coriander, fennel, and toasted coconut, deeper and more peppery than classic Chettinad.
$
10 minsPrep
30 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
385Calories
38gProtein
18gFat
14gCarbs
4gSugar
2gFiber
685mgSodium
110mgChol
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Instructions
1
Prep
Cut chicken thighs into 1.5-inch pieces. Thinly slice 8 shallots (160g). Finely chop 1 medium tomato (160g). Measure ginger-garlic paste, tamarind paste, Kashmiri chilli powder, turmeric, garam masala, and salt. Chop fresh coriander for garnish.
2
Toast
Heat a dry skillet over medium heat. Add 4 tsp peppercorns, 2 tsp fennel seeds, 3 tsp coriander seeds, 1 tsp cumin seeds, 4 dried red chillies, and 4 tbsp coconut. Toast 3 minutes stirring constantly until fragrant and coconut turns light golden. Cool 2 minutes then grind to coarse powder.
3
Saute
Heat 3 tbsp oil in the same skillet over medium heat. Add 24 curry leaves, crackle 10 seconds. Add shallots, cook 5 minutes stirring until edges brown and crisp. Add ginger-garlic paste, cook 1 minute until raw smell fades.
4
Build
Add chopped tomato, Kashmiri chilli powder, turmeric, and tamarind paste. Cook 4 minutes on medium-low mashing tomato until it breaks down and oil beads appear on the surface.
5
Sear
Add chicken pieces and 1 tsp salt. Sear 3 minutes on medium-high stirring until edges turn opaque. Add ground spice mix and 200ml hot water, stir well and cover.
6
Simmer
Simmer on low heat 14 minutes covered until chicken reaches 165°F (74°C) internal temperature. Uncover and reduce on medium 2 minutes until gravy turns deep mahogany and clings tightly to chicken. Stir in garam masala off heat.
7
Rest and plate
Rest covered 2 minutes. Transfer to plates, garnish with fresh coriander. Serve with steamed rice, parotta, or appam alongside, with lime pickle and roasted papad on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) boneless skinless chicken thigh
- 4 tsp black peppercorns
- 2 tsp fennel seeds
- 3 tsp coriander seeds
- 1 tsp cumin seeds
- 4 dried red chillies
- 4 tbsp unsweetened desiccated coconut
- 3 tbsp neutral oil
- 24 fresh curry leaves
- 160g (5.6 oz) shallots
- 2 tbsp ginger-garlic paste
- 160g (5.6 oz) tomato
- 1.5 tsp Kashmiri chilli powder
- 1 tsp turmeric
- 1.5 tsp tamarind paste
- 1 tsp salt
- 1 tsp garam masala
- 2 tbsp fresh coriander