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Ingredients
- 3 tablespoons Coconut Oil
- 1 tablespoon fennel seeds
- 2 strands Curry leaves
- 1/4 Fresh Grated Coconut
- 1 teaspoon Chilli flakes
- 3 Medium-Sized Onions Sliced Thinly
- 1 tablespoon ginger garlic paste
- 1 tablespoon Freshly Ground Pepper Powder
- 1 teaspoons coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 kg Chicken Curry Cut
- 1/2 Diced Medium-Sized Tomato
- 1/4 cup buttermilk
- 1/4 teaspoon garam masala
- 3/4 bunch Curry leaves
Ingredients
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Instructions
- Heat coconut oil in a shallow pan.
- Add fennel seeds and curry leaves. Wait until it sizzles.
- Add grated coconut and chili flakes. Give it a good stir and fry for a minute.
- Add thinly sliced onions with a dash of salt. Saute until onions turn translucent and coconut starts to brown.
- Add ginger-garlic paste and saute this on medium flame.
- Saute onions until they become golden. This usually takes about 5 minutes.
- Simmer and add spice powders - pepper, coriander, and turmeric.
- Fry on low flame for 5 minutes.
- Add chicken and tomato. Stir and season the chicken with salt and pepper.
- Cover the pan with a lid and let it cook on a low flame for about 10 minutes.
- Take off the lid and garnish with garam masala and curry leaves.
- Simmer for 3-4 minutes until you see the oil on top.
- Serve pepper chicken gravy with hot butter garlic naans/ kulchas/ roomali rotis for a wholesome, delicious meal.