Chicken in Ground Pepper Coconut sauce or Easy Chicken Korma
Prep time
Cook time
Total time
Recipe type: Curry
Cuisine: Indian
Serves: 4 People
  • 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
  1. Clean the bone-in chicken under running water and keep aside.
  2. Place a pressure cooker over medium heat and pour the oil.
  3. Add the onions, a few pinches of salt and curry leaves, saute till the onion turns translucent.
  4. Add the minced ginger and garlic, saute for a few minutes.
  5. Now, add the chicken to it, season with salt and saute for a few minutes.
  6. To the chicken, add the fennel powder and ground pepper, combine everything well.
  7. Add 1 cup of coconut milk to the chicken and give it a stir.
  8. Close the pressure cooker with its lid and cook until 2 to 3 whistles.
  9. After 2 to 3 whistles, remove from the flame and let the pressure subside.
  10. Open the pressure cooker, place the cooker with cooked chicken on medium flame.
  11. Add the remaining 1 cup coconut milk to it and let come to a slight boil.
  12. Have a taste, add more ground black pepper if you want this curry to be spicy.
  13. Add salt if needed, add the chopped cilantro. Cook for a minute.
  14. Transfer the chicken curry into a serving bowl and serve hot with chapatis, naan or plain rice.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at