Kerala Pepper Chicken With Coconut
Pepper chicken with coconut gravy
Servings Prep Time
4people 30minutes
Servings Prep Time
4people 30minutes
  • Chicken(cut into small pieces) – 2lb
  • Pepper powder 3tbsp
  • garlic(crushed) – 4pods
  • Ginger(A small piece, crushed) –
  • Green chilly – 4-5nos
  • Grated Coconut 1/2cup
  • Butter – 3
  • Cinnamon(Karugapatta) – 3
  • Cloves(Grambu) – 3
  • Cardamom(Elakka) – 3
  • Tomatoes(cut into small pieces) – 2nos
  • Curry leaves 3strings
  • Coriander powder 3tsp
  • Onions(chopped, medium) – 3nos
  • Chilly powder – 1tsp
  • Turmeric powder 1/2tsp
  • Salt(As reqd) –
  1. Marinate chicken with 1 3/4 tsp Pepper powder and salt
  2. Heat butter in a pan and fry the chicken pieces along with curry leaves and sliced green chillies. ( Don`t deep fry them). Keep the fried chicken pieces aside.
  3. In the same butter, fry the sliced onions.
  4. When the onions turn brown, tomato and stir them well until it cooked well.
  5. Add the coriander powder, chilly powder, turmeric and fry for 1-2 minutes.
  6. In another heated pan dry roast coconut, till it turns brown along with cinnamon, cloves and cardamom.
  7. Grind that into a thick paste with minimum water and add to the onion and roast it for some more time
  8. Add the remaining pepper powder and fry for a minute.
  9. Add water, enough to get a thick gravy.
  10. Drop the fried chicken, green chillies and curry leaves into the gravy.
  11. Add salt to taste and keep in low flame for 10-15 minutes, till chicken is well mixed with the pepper masala.
  12. :- Serve hot with rice.