I consider this Pepper Chicken Curry recipe as my family recipe since it is coming from last 3 generations as far as I know. My grandmother (ammamma) used to make this chicken dish as a special dish for her son-in-laws, using only fresh black pepper powder instead of red chilli powder or green chillies and which was their favorite dish. In 2’nd generation, my mother made it popular in her potlucks and kitty parties where my extended family enjoys. Now as my turn comes, I am happy to share  this recipe with you all. I made this dish for last Christmas get together and  all my cousins and family members loved it.

In the original recipe, only black peppers were used to get desired spice level. You  may use green chillies for more spicy version.

Ingredients:

1. Chicken – 2 Lbs
2. Ginger garlic paste – 2 Tbsp
3. Yogurt – 2 Tbsp
4. Turmeric – ½ tsp
5. Salt – 1 tsp
6. Oil – 3 Tbsp
7. Shajeera – 1 tsp
8. Onion – 2 medium
9. Green chillies – 5 ( optional)
   
10. Curry leaves – 5
11. Pepper powder –  2 to 3 Tbsp ( Fresh ground black)
12. Dry coconut powder – 1 tsp
13. Garam masala powder – 1 tsp
14. Coriander powder – 2 tsp
15. Coriander leaves – Few to garnish

Method:

• Marinate chicken with yogurt,ginger garlic paste, turmeric and salt.
• Chop onions and green chillies.
• Heat oil in a non stick pan on medium heat, when the oil is heated add shajeera, onion, green chillies and curry leaves one after the other.
• When the onions turn translucent, add chicken and cover with lid
• Cook chicken in the  juices on medium low heat for around 15 minutes.
• Add pepper powder and dry coconut powder. 
• Continue cooking until all the water evaporates by uncovering the lid.
• Add garam masala and coriander powder. Cook until it reaches your desired consistency. It is good either with little thick gravy or as dry curry. Garnish with coriander leaves.
• Serve hot with rice or biryani or pulav or roti.