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I just love the aroma and mild spiciness of Green pepper corns. In Kerala we can find abundant pepper creepers  around our courtyard.  It is commonly used in cooking fish in Kerala.  Its distinct flavor will enhance the taste of  chicken in this recipe. Green pepper corns are milder than black pepper corns and good for health.


  1. 1 large chicken- cut into medium sized pieces.
  2. Onions-3 large chopped
  3. Ginger garlic paste- 1 table spoon
  4. Tomatoes :- 2 chopped
  5. Fresh Green Pepper corns crushed coarsely -2-3 Tbsp
  6. Coriander leaves – 1 bunch
  7. Curry leaves – 4-5 sprig
  8. Green chili- 2 Nos
  9. Turmeric powder-½ tsp
  10. Coriander powder- 2 Tbsp
  11. Lemon juice -2 table spoon
  12. Fennel seeds- 1 tsp crushed
  13. Whole garam masala- 1 bay leave, 1 small piece of cinnamon, 2 green cardamom, 2 cloves
  14. Coconut milk thick-1/2 cup (optional)
  15. coconut oil/cooking oil- 3 table spoon
  16. salt


  1. Clean and drain the chicken pieces. Marinate the chicken with the lemon juice, coriander powder, turmeric and salt (about 1 tsp) for 20 minutes
  2. Make a paste of the fennel, coriander leaves and curry leaves and keep aside
  3. Heat coconut oil/or cooking oil in a heavy bottomed pan add the whole garam masala.
  4. Add the onion and ginger garlic paste and saute till it is soft and the raw smell leaves.
  5. Add the crushed green pepper corn to the pot.
  6. Stir and cook for some time
  7. Next add the   tomato and cook until it soft.
  8. Add the marinated chicken to this mixture and toss to coat with all the masala. Allow the chicken to fry a bit all over, gently tossing.
  9. Add just a little water for some gravy. Add some salt to taste. ( Water will start leaving once it starts cooking).
  10. Allow the curry to come to a simmer.
  11. Add the coriander, curry leaves and fennel paste to it.
  12. Cover the vessel and allow the curry to simmer gently on a low heat for 20 minutes till the chicken is tender and the gravy is thickened.
  13. Lastly add the coconut milk and remove from stove and decorate with few curry leaves and fresh pepper corns.
  14. Serve hot with Rice or Roti.

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