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Tamil Black Pepper Chicken Curry

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5 from 2 votes
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Calories: 444kcal
Servings: 4 People
Metric - Imperial

Ingredients

Chicken & Gravy

  • 1 kg Chicken Thigh, Boneless & Skinless Diced
  • 8 Garlic Cloves Grated
  • 15 g Ginger Grated
  • 4 g Ground Turmeric
  • 37.5 ml Vegetable Oil
  • 12 Fresh or Dried Curry Leaves
  • 1 Brown (Yellow) Onion Diced
  • 1 Birdseye or Green Chilli Split Lengthways
  • 3 Tomatoes Diced
  • 375 ml Water or Chicken Stock
  • 10 g Coriander (Cilantro), Roughly Chopped
  • Salt & Pepper To Taste

Pepper Masala Powder

  • 5 g Black Peppercorns
  • 5 g Coriander Seeds
  • 4 g Cumin Seeds
  • 1 Dried Red Chilli
  • 1 Small Cinnamon Stick
  • 4 g Fennel Seeds
  • 4 Whole Cloves
  • 3 g Poppy Seeds

Serving & Garnishes

  • Rice
  • Papadums
  • Naan
  • Coriander (Cilantro)

Method

  • Grate the garlic and ginger on a microplane to create a paste. Add the diced chicken to a bowl with the garlic and ginger paste, turmeric, and salt. Mix well to combine. Marinate for 1 hour, up to 24 hours.
  • Grind all of the pepper masala powder spices in a spice grinder or mortar and pestle. Set aside.
  • Place a large, high-rimmed pan or pot over medium heat. Add the vegetable oil and curry leaves and fry for 1½ minutes, until they start to crisp. Add the onion and fry for 10 minutes, until soft. Add the 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 the heat to low and simmer for 30–40 minutes with the lid on, or until the chicken reaches an internal temperature of 74°C (165°F). Remove the lid and stir through the chopped coriander. Check the seasoning and remove from the heat. If the gravy is too thick, loosen it with a splash of stock or water.
Chef's Tips
Fry the curry leaves and onion low and slow before adding anything acidic — this builds the aromatic base the whole curry sits on, and rushing the 10-minute onion fry leaves a raw, sharp edge in the final sauce.
Toast and grind the pepper masala powder fresh rather than using a pre-ground substitute — whole spices like coriander seed and cumin lose their punch quickly once ground, and this dish leans on that freshness for its character.
Let the curry rest for 5–10 minutes off the heat before serving — the flavours settle and deepen slightly once it's off direct heat, rather than serving it the second it's done.
Storage & Reheating
Refrigerate for up to 4 days, or freeze for up to 3 months, in an airtight container — this one freezes well thanks to the tomato-based gravy.
To reheat, warm in a pan over medium-low heat, or microwave until hot throughout (74°C/165°F), stirring partway through and adding a splash of water if the sauce has thickened in storage. Thaw frozen portions in the fridge overnight before reheating.
Serving 500gCalories 444kcalCarbohydrates 14.8gProtein 51gFat 19.8gCholesterol 215mgSodium 259mgFiber 4.4gSugar 4.8g