Spicy Pepper Chicken Masala Recipe, Tamilnadu Style Pepper Chicken Masala

There is a version of this recipe in everyone’s home. But there are two main ingredients in this recipe that makes it so aromatic. Its the pepper and the curry leaves. It makes this dish a truly emotional one. Everyone has a strong bond towards aroma or scent. It might be as simple as the smell of the shampoo on your girl friends hair or that manly cologne that your boy friend wore on the first day. I still remember the perfume my man wore on our first date. Sense of smell has a strong memory. So is the smell of pepper chicken for me. The smell of roasted pepper and curry leaves in chicken fat is something I will remember for a long long time. This pepper chicken is my family recipe and an extremely simple one. The first time I made it for my husband, he ate only this and nothing else. Here is how to do it.

Here are some of the things you can buy for making this recipe

Black Pepper https://amzn.to/3mtZifS Heavy Duty Mixie https://amzn.to/3EAAqcr Pressure cooker https://amzn.to/3nMhj8x Wide Pan https://amzn.to/3BD5CGs

Here is the video of how to make Spicy Pepper Chicken Masala Recipe, Tamilnadu Style Pepper Chicken Masala

Procedure: Spice Powder We will need to make a spice powder for this recipe. This little extra step goes for a long way. Dry roasting of spices brings out the essential oil in the spices and flavors the chicken and makes it so aromatic. Add in all the spices to a heavy pan and dry roast on a low flame until very fragrant and the pepper starts to pop. Remove from heat and allow it to cool completely. Grind in the mixie to make a powder. Set aside.

Mixing the Chicken with Salt and Spices Take a big bowl and add in the chicken pieces. Make sure that you cut the chicken pieces into small bite sized pieces. You can use bone less or bone in chicken. Add in the salt, turmeric powder and the ground masala. Set aside.

Cooking the Pepper Chicken Masala This recipe works well in a two or three liter cooker and cooking on a bigger cooker might burn the masalas as we are not adding any water. If you are cooking in a bigger cooker, add a little water to the pan (about 1/4 cup) to avoid burning the bottom of the pan.

Take a pressure cooker and add in the sesame oil. Add in the curry leaves to the oil. Add a layer of onions and a layer of tomatoes. Top it off with the chicken mixture. Add in 1/4 cup of thick coconut milk. I used store bought canned coconut milk today. If you are using fresh coconut milk, use thick milk. Here is the recipe on how to do fresh coconut milk.

Cover and cook for 5 minutes or 5 whistles whichever is earlier. Have a timer so you do not burn the chicken.

Switch off the flame and let the cooker rest for 10 minutes. Wait for the pressure from the cooker to release naturally. Add in some fresh curry leaves and mix well. Heat a pan and transfer the pepper chicken gravy to the pan. Saute on high heat until the gravy becomes thick and the masala gets coated on the chicken. Remove from heat. Pepper chicken masala is ready. Serve hot with rice or the south Indian parottas. Its an all time favorite recipe of mine.

Spices For the Masala Powder

• 3 teaspoon black pepper
• 1 teaspoon fennel seeds (sombu)
• 2 dried red chilli
• 2 teaspoon coriander seeds

For the marinating chicken

• 500 grams chicken, cut into small pieces
• 1 teaspoon turmeric powder
• 1 teaspoon salt

For cooking the gravy

• 3 tablespoon sesame oil
• 3 sprigs curry leaves
• 1 large sized onion, finely chopped
• 1 tomato, finely chopped
• 1/4 cup coconut milk, thick
• 1/4 cup water

1. Add in all the spices to a heavy pan and dry roast on a low flame until very fragrant and the pepper starts to pop. Remove from heat and allow it to cool completely.
2. Grind in the mixie to make a powder. Set aside.
3. Take a big bowl and add in the chicken pieces. Add in the salt, turmeric powder and the ground masala. Set aside.
4. Take a pressure cooker and add in the sesame oil. Add in the curry leaves to the oil. Add a layer of onions and a layer of tomatoes. Top it off with the chicken mixture. Add in the thick coconut milk.
5. Cover and cook for 5 minutes or 5 whistles whichever is earlier.
6. Switch off the flame and let the cooker rest for 10 minutes. Wait for the pressure from the cooker to release naturally.
7. Add in some fresh curry leaves and mix well. Heat a pan and transfer the pepper chicken gravy to the pan. Saute on high heat until the gravy becomes thick and the masala gets coated on the chicken. Remove from heat.
8. Pepper chicken masala is ready.
9. Serve hot with rice or the south Indian parottas.

Notes

Use a 2 or 3 litre cooker only for this recipe.

Cover and cook for 5 minutes or 5 whistles whichever is earlier. Have a timer so you do not burn the chicken. If you are cooking in an induction stove (recommended), cook on 1200W. If you are cooking on a gas stove, cook in medium heat. No need to add any water. The moisture from the chicken, veggies and coconut milk will be just sufficient to cook the chicken.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 10 mins
• Category: Side Dish
• Cuisine: Tamilnadu

Spices For the Masala Powder

• 3 teaspoon black pepper
• 1 teaspoon fennel seeds (sombu)
• 2 dried red chilli
• 2 teaspoon coriander seeds

For the marinating chicken

• 500 grams chicken, cut into small pieces
• 1 teaspoon turmeric powder
• 1 teaspoon salt

For cooking the gravy

• 3 tablespoon sesame oil
• 3 sprigs curry leaves
• 1 large sized onion, finely chopped
• 1 tomato, finely chopped
• 1/4 cup coconut milk, thick
• 1/4 cup water

1. Add in all the spices to a heavy pan and dry roast on a low flame until very fragrant and the pepper starts to pop. Remove from heat and allow it to cool completely.
2. Grind in the mixie to make a powder. Set aside.
3. Take a big bowl and add in the chicken pieces. Add in the salt, turmeric powder and the ground masala. Set aside.
4. Take a pressure cooker and add in the sesame oil. Add in the curry leaves to the oil. Add a layer of onions and a layer of tomatoes. Top it off with the chicken mixture. Add in the thick coconut milk.
5. Cover and cook for 5 minutes or 5 whistles whichever is earlier.
6. Switch off the flame and let the cooker rest for 10 minutes. Wait for the pressure from the cooker to release naturally.
7. Add in some fresh curry leaves and mix well. Heat a pan and transfer the pepper chicken gravy to the pan. Saute on high heat until the gravy becomes thick and the masala gets coated on the chicken. Remove from heat.
8. Pepper chicken masala is ready.
9. Serve hot with rice or the south Indian parottas.

Notes

Use a 2 or 3 litre cooker only for this recipe.

Cover and cook for 5 minutes or 5 whistles whichever is earlier. Have a timer so you do not burn the chicken. If you are cooking in an induction stove (recommended), cook on 1200W. If you are cooking on a gas stove, cook in medium heat. No need to add any water. The moisture from the chicken, veggies and coconut milk will be just sufficient to cook the chicken.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 10 mins
• Category: Side Dish
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/pepper-chicken-milagu-kozhi-masala/

Fish is something we do at home often. This is an easy every day fish curry that can be made in minutes and its perfect for the weekdays where time is a crunch. Its getting hot and very humid these days in Hong Kong and I have no energy to sweat it out for long hours in the kitchen after a long day. This fish curry in coconut milk makes it for an easy week night dinner. Its packed with subtle flavor and its very aromatic. There are two main ingredients in this dish. Ginger and coconut milk. I think they are best friends. There are very few ingredients in this recipe and its a perfect recipe for beginners.

We will be using coconut oil for this recipe. Understand that there are few ingredients in this recipe and the top flavors are that of ginger and coconut. Coconut oil works very well in this recipe giving a very mild subtle aroma and taste. Heat oil in the pan. Add in the ginger and curry leaves. Curry leaves, ginger, coconut oil – it doesn’t get any more south Indian than this. Fry the ginger and curry leaves for a minute. The aroma of ginger fried in oil will fill your kitchen.

Add in the finely chopped onions and fry for a couple of minutes in medium flame until the onions are soft. No need to brown the onions.

Add in the tomatoes, green chillies, turmeric and the salt. Green chillies is used for spiciness and turmeric is for the color. Add more green chillies if you want a fiery curry. Fry till the tomatoes are cooked and the mixture is almost dry.

Add in a cup of water and a cup of coconut milk. If using home made coconut milk, add in second coconut milk. Here is how to do fresh coconut milk at home. . You can use canned coconut milk too. Mix well and let it simmer to a boil.

Once the mixture is coming to a boil, add in the fish. Cover the pan and cook for 10 minutes on medium flame.

Switch off the flame and serve the fish curry hot with rice, appam or idiyappam. One of the most easiest and the tastiest curries ever.

• 1 tablespoon coconut oil
• 2 inch piece ginger, finely minced or shredded
• 2 sprigs curry leaves
• 2 medium sized onions, finely chopped
• 1 medium sized ripe tomato, finely chopped
• 5 green chillies, chopped
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1 cup coconut milk
• 500 grams fish filet (I used cat fish today)

1. Heat oil in the pan. Add in the ginger and curry leaves. Fry for a minute.
2. Add in the finely chopped onions and fry for a couple of minutes in medium flame until the onions are soft.
3. Add in the tomatoes, green chillies, turmeric and the salt. Green chillies is the used for spiciness and turmeric is for the color. Fry till the tomatoes are cooked and the mixture is almost dry.
4. Add in a cup of water and a cup of coconut milk. You can use canned coconut milk too. Mix well and let it simmer to a boil.
5. Once the mixture is coming to a boil, add in the fish. Cover the pan and cook for 10 minutes on medium flame.
6. Switch off the flame and serve the fish curry hot with rice, appam or idiyappam.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 25 mins
• Category: Curries
• Cuisine: South Indian