Tamil Black Pepper Chicken Curry
Discover the rich and bold flavours of Tamil Black Pepper Chicken Curry! It is a spicy and aromatic dish with tender chicken, freshly ground black pepper, and traditional Tamil spices. Perfect for pairing with rice or flatbreads.
Ingredients
Chicken & Gravy
- 1kg (2.2lb) - Chicken Thigh, Boneless & Skinless
- 8 - Garlic Cloves, Grated Grated
- 15g (0.5oz) - Ginger, Grated
- 1 ½ tsp (4g) - Ground Turmeric
- 2 ½ Tbsp (50ml) - Vegetable Oil
- 12 - Fresh or Dried Curry Leaves
- 1 - Large Brown (Yellow) Onion, Diced
- 1 - Birdseye or Green Chilli, Split Lengthways
- 3 - Tomatoes, Diced
- 1 ½ Cups (375ml) - Water or Chicken Stock
- Salt & Pepper To Taste
- 10g (0.35oz) - Coriander (Cilantro), Roughly Chopped
Pepper Masala Powder
- 2 tsp (5g) - Black Peppercorns
- 1 Tbsp (5g) - Coriander Seeds
- 1 ½ tsp (4g) - Cumin Seeds
- 1 - Dried Red Chilli
- 1 - Small Cinnamon Stick
- 1 ½ tsp (4g) - Fennel Seeds
- 4 - Whole Cloves
- 1 ½ tsp (3g) - Poppy Seeds
Serving & Garnishes
- Coriander Rice (In my book)
- Papadums
- Naan
- Fresh Coriander (Cilantro)
Instructions
- Grate the garlic and ginger on a microplane to create a paste. Add the chicken to a bowl, along with the garlic and ginger paste, turmeric, and salt. Mix well to combine. Marinate for 1 hour up to 24 hours.
- Grind all spices for the pepper masala powder in a spice grinder or mortar and pestle. Set aside.
- Place a large, high-rimmed pan or pot over medium heat. Add vegetable oil and curry leaves and fry for 1 1/2 minutes or until they start to crisp. Add the onions and fry for 10 minutes until soft. Add the bird's eye or green chilli and fry for 1 minute. Add the tomatoes and cook for 8-10 minutes, breaking them down.
- Increase the heat to medium-high. Add the marinated chicken and cook for 6-8 minutes. Add the pepper masala powder and cook for 1-2 minutes.
- Add the water or chicken stock and deglaze the pan. Season well with salt and bring to a boil. Reduce heat to low and simmer for 30-40 minutes with the lid on. Remove the lid and add chopped coriander (cilantro). Mix well, check the seasoning, and remove from the heat. If the gravy becomes too thick, reduce it with a bit of stock or water.
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Storage Instructions
Refrigeration
Allow the curry to cool completely before storing.
Transfer to an airtight container and refrigerate within 2 hours of cooking.
Consume within 3 days for the best flavour and freshness.
Freezing
Place the cooled curry in a freezer-safe container or heavy-duty zip-lock bag for more extended storage.
Label it with the date and freeze it for up to 3 months.
Reheating Instructions
Refrigerated Curry
Reheat on the stovetop or microwave until piping hot (74°C/165°F).
Frozen Curry
Thaw in the refrigerator overnight before reheating, or reheat directly from frozen on low heat, stirring frequently.
Tip
Avoid storing curry with fresh garnishes (like coriander) as they may lose freshness; add these just before serving.
Watch How To Make The Recipe
Did You Like This Recipe?
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Made this today, extremely tasty and pretty easy to do. Hard to fight the urge to overindulge. Will definitely be making it again.
Fantastic! Great to hear you enjoyed it. Thank you, Jenny.
Great recipe Jack! Cooked it today, served it with home made naan and coriander rice. A big success, thanks for posting!
Awesome to hear. Thanks Andrew.