30 Minutes Pepper Chicken Curry

Pepper Chicken is probably one of the most loved Indian curries next to butter chicken. It will not be good if my blog doesn’t have an easier recipe for it, will it now?? Here we are with the recipe of the 30 minutes pepper chicken curry.

This is one such spicy curry, made with loads of pepper which is good for health and coconut to counter all the heat in the curry. Let’s not forget the flavor that comes from the whole dried red chilli and fresh coriander leaves.

You do not have to spend hours to cook this flavorful curry – but you need a pepper masala paste and the recipe steps followed to get an intense chicken flavored curry that may even replace your favorite butter chicken curry.

Pepper Masala Paste

The recipe calls for your blender to come out the cupboard – to grind the masala paste that includes the fresh coconut, pepper, cumin seeds, dried red chilli and fresh coriander leaves. This paste is the base for the curry, that doesn’t have tomatoes in them. If you cannot find fresh coconut, use coconut milk when you make the paste.

You also need ginger garlic paste for this – grind some peeled cloves of garlic and a large piece of ginger into a paste and keep them aside.

Other than the above steps, where you need to make paste and grind stuff the rest of the recipe is so easy and will come together in no time.

Please note the addition of ginger garlic paste in the oil will make the stuff to get stuck to the pan, but no worries it will all come off the pan as the curry cooks.

Saute and Saute well

Yes, the most important step in the recipe whenever you make a non-vegetarian curry is sauteing. And the the ingredient be it chicken, lamb or mutton or even prawns should go in the beginning saute stage where you saute the onions.

This will help for the raw meat smell to go away and your curry will be nice and delicious. Ensure you have sauteed the chicken along with the salt, onions etc., well before you add any spice or the masala.

In this recipe I have used boneless chicken pieces – but you can use any cut of chicken that you have.

Instant Pot Cooking

This curry is made in the instant pot. Yes, not just for cooking rice, you can use your electric pressure cooker or even regular stove top cookers for making delicious, quick curries or gravies. They are simple. If yours is programmable – use your instant pot to make this curry in two steps – by setting SAUTE & CHICKEN mode.

Check out my instant pot recipes. If you are looking to buy an instant pot, Check out in Amazon: Instant Pot Duo

Before you check the recipe, this curry needs hot steamed rice or flat breads like chapati, naan etc., The taste is just so addictive despite the heat in it. So plan for all the goodness of this 30 minutes pepper chicken curry to be served with roti, chapati or rice.

Let’s jump into the recipe

30 Minutes Pepper Chicken Curry

Recipe by FhareenaCourse: 3 step cooking, Easy recipes, Gravy & Curry, Indian recipes, Quick and Easy, chicken curry, pepper chicken curryCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

280

kcal

Total time

30

minutes

Recipe of a 30 minute Pepper Chicken Curry – A delicious spicy chicken gravy made in instant pot/pressure cooker

Ingredients

• Pepper Coconut Paste – Grind all together with a little water

• 75 Grams Fresh Grated Coconut Replace with coconut milk if no fresh coconut

• 1 tbsp Peppercorns

• 1 tbsp cumin seeds

• 2 Dried Red Chilli

• 1 Sprig Fresh Coriander Leaves – Optional

• Other Ingredients

• 2 tsp Olive Oil

• 1 Large Sliced Onion

• 1 Whole Green Chilli

• 1 tsp Ginger Garlic Paste

• 1/4 tsp Turmeric Powder

• 1/4 tsp Chilli Powder

• Salt As per taste

• 400 gms Cleaned Chicken[Boneless/or with bone, cut into pieces]

• Ground Pepper Coconut masala

• Water as required To thin the curry

• 1 Sprig Fresh Coriander leaves To Garnish

Directions

• Prepare the pepper coconut masala by grinding the ingredients in the list above
• Make the ginger garlic paste
• Curry Preparation steps
• In a thick bottomed pan, heat oil
• Add a few slices of onions and the ginger garlic paste and saute well
• Add the rest of the onions and the green chilli and the chicken.
• Saute well until the onions are soft.
• Add the salt, turmeric powder and the chilly powder and mix well
• Add the pepper coconut paste and saute well
• Add water as required, not too much if you ask me. Just enough for the chicken to cook without getting stuck at the bottom..
• Pressure cook for 3 whistles. If using instant pot like me, close the lid and set chicken mode and relax.
• Once the pressure is vented, simmer the stove and cook if you want a thicker curry.
• Garnish with fresh coriander leaves.
• Serve hot with rice or chapati

Notes

• NOTES
• Please note the addition of ginger garlic paste in the oil will make the stuff to get stuck to the pan. No worries it will all come off the pan as the curry cooks.
• Replace fresh coconut with coconut milk if required.
• Use any oil you have – not necessarily olive oil.
• Instant Pot Mode – Saute and chicken
• Serve hot with Chapati or rice – just delicious