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Pepper chicken delight

This delicious pepper chicken curry is a hand-me-down from Ashok Sivaraja’s grandmother. It is tasty served with rice, flatbread or wraps, and is an easy weekday meal. This recipe is sure to hit the right spot.


3 tsp oil

2.5cm long cinnamon stick

2-3 cloves

1 cardamom

2 medium-sized onions (finely sliced)

2 green chillies (adjust to taste)

1 tsp ginger garlic paste

500 gm chicken (preferably with bones)

½ tsp turmeric

1 tsp ground cumin

2 tsp of ground black pepper

Salt (to taste)

Chopped coriander to garnish


Heat cooking oil in a pan. Add cinnamon stick, cloves and cardamom.

Add onions and saute until golden brown. Add finely chopped green chillies and mix well with the onions.

Add the ginger garlic paste and saute until the raw smell goes away. Add chicken and mix throughly so it is well coated with the onion mixture.

Add turmeric, cumin and salt and give everything a stir.

Add black pepper powder, mix and cook on medium heat for five minutes.

Add half cup of water to the mixture. Cover and cook on slow to medium heat for 15 minutes.

Keep stirring the mixture every few minutes to ensure that the masala doesn’t stick to the pan.

After 15 minutes, check if the chicken is cooked. If the chicken is not cooked completely then cover with lid and cook until it is done. Turn off the heat and garnish with finely chopped coriander.

Enjoy pepper chicken with bread, rice or wraps.

Tip: If there is too much gravy, uncover the mixture and cook on medium heat till the gravy thickens.

Indian chicken curry with white rice
Pepper Chicken Curry. Picture by Ashok Sivaraja