An easy yet spoon licking chicken curry which has the creamy texture from the coconut milk and the mild spiciness from the ground pepper…

If you are tired of having your regular chicken curry over and over, looking for something different to treat your taste buds and your family, here is one 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 few other basic ingredients along with chicken, then 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 :P

Chicken in Pepper Coconut Sauce

Ingredients:

  • Chicken, bone-in- 8 pieces
  • Onions, chopped thin- 2
  • Ginger, minced- 1 tsp
  • Garlic, minced- 1 tsp
  • Curry leaves- 1 sprig
  • Fennel powder- 2 tbsp
  • Ground pepper- 2 tsp
  • Coconut milk- 2 cups
  • Salt- to taste
  • Oil- 2 tbsp
  • Cilantro, chopped- 1 handful

Preparation:

  • 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, lil salt, curry leaves and saute till the onion gets transparent.
  • Add the minced ginger and garlic, saute for few minutes.
  • Now, add the chicken to it and saute for 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 2-3 whistles.
  • After 2-3 whistles, remove from the flame and after the pressure suppresses open the cooker.
  • Place the cooker with cooked chicken on medium flame and add the remaining 1 cup coconut milk to it and let come to a slight boil.
  • Add salt if needed and add the chopped cilantro as well.
  • Transfer the chicken curry into a serving bowl and serve hot with chapatis, naan or plain rice.