An easy yet delicious chicken curry which has the creamy texture from the coconut milk and mild spiciness from the ground pepper.
If you are tired of having your regular chicken curry over and over and looking for something different to treat your taste buds and your family, here is a recipe you could try with almost minimal effort. You don’t have to have a bunch of spices to make this. If you have ground pepper, fennel powder and coconut milk in your pantry, and of course a few other basic ingredients along with the chicken, you can jump out of your couch and start making this. If you are someone who prefers creamy texture and mild spice to your chicken curry, then you have landed on the right recipe.
Don’t be surprised if you find the person on the other side of your dining table is licking the spoon at the end of the meal. Well, what are you staring at??? Start licking your spoon or even the plate, it’s totally worth it 😛
Chicken in Ground Pepper Coconut Sauce or Easy Chicken Korma
Ingredients
- Chicken, bone-in- 8 pieces
- Onions, chopped thin- 2, medium
- Ginger, minced- 1 inch slice
- Garlic, minced- 2 large cloves
- Curry leaves- 1 sprig
- Fennel powder- 2 tbsp (you can ground roasted fennel seeds)
- Ground black pepper- 2 tsp or more according to your needs
- Coconut milk- 2 cups
- Salt- to taste
- Oil- 2 tbsp
- Cilantro, chopped- 1 handful
Instruction
- Clean the bone-in chicken under running water and keep aside.
- Place a pressure cooker over medium heat and pour the oil.
- Add the onions, a few pinches of salt and curry leaves, saute till the onion turns translucent.
- Add the minced ginger and garlic, saute for a few minutes.
- Now, add the chicken to it, season with salt and saute for a few minutes.
- To the chicken, add the fennel powder and ground pepper, combine everything well.
- Add 1 cup of coconut milk to the chicken and give it a stir.
- Close the pressure cooker with its lid and cook until 2 to 3 whistles.
- After 2 to 3 whistles, remove from the flame and let the pressure subside.
- Open the pressure cooker, place the cooker with cooked chicken on medium flame.
- Add the remaining 1 cup coconut milk to it and let come to a slight boil.
- Have a taste, add more ground black pepper if you want this curry to be spicy.
- Add salt if needed, add the chopped cilantro. Cook for a minute.
- Transfer the chicken curry into a serving bowl and serve hot with chapatis, naan or plain rice.
- Chicken, bone-in- 8 pieces
- Onions, chopped thin- 2, medium
- Ginger, minced- 1 inch slice
- Garlic, minced- 2 large cloves
- Curry leaves- 1 sprig
- Fennel powder- 2 tbsp (you can ground roasted fennel seeds)
- Ground black pepper- 2 tsp or more according to your needs
- Coconut milk- 2 cups
- Salt- to taste
- Oil- 2 tbsp
- Cilantro, chopped- 1 handful
- Clean the bone-in chicken under running water and keep aside.
- Place a pressure cooker over medium heat and pour the oil.
- Add the onions, a few pinches of salt and curry leaves, saute till the onion turns translucent.
- Add the minced ginger and garlic, saute for a few minutes.
- Now, add the chicken to it, season with salt and saute for a few minutes.
- To the chicken, add the fennel powder and ground pepper, combine everything well.
- Add 1 cup of coconut milk to the chicken and give it a stir.
- Close the pressure cooker with its lid and cook until 2 to 3 whistles.
- After 2 to 3 whistles, remove from the flame and let the pressure subside.
- Open the pressure cooker, place the cooker with cooked chicken on medium flame.
- Add the remaining 1 cup coconut milk to it and let come to a slight boil.
- Have a taste, add more ground black pepper if you want this curry to be spicy.
- Add salt if needed, add the chopped cilantro. Cook for a minute.
- Transfer the chicken curry into a serving bowl and serve hot with chapatis, naan or plain rice.
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