Pepper Chicken Curry

Treating myself and Dad today with Pepper Chicken Curry. To me, i prefer the heat of pepper rather than the heat of any red chilli. As i feel even if you are burning your head by the heat of pepper, you will get to taste the other spices and that indirectly diverts your burning sensation, whilst the heat of red chilli just blows your head and you end up drinking lot of water rather than the actual food. So, i was about to make the usual chicken curry that is blood red in colour because of the amount of chilli i am ordered to add ( by dad), i thought of showing dad the correct way of enjoying the spices and the heat together :)
And so i cooked Pepper Chicken Curry.

All you need is :

Chicken - 250 gms ( cut into curry pieces)
Oil - 3 Tbsp

Onions – 1 Cup, sliced

Curry leaves – a handful

Cloves – 2tsp

Cinnamon – 2 tsp 2-3 no.

Garam masala powder - 1 tsp

Salt - as required 

water - 1 cup

For the Paste

Pepper corns – 5 tsp

Red chilli – 2 tsp

Coriander powder – 2 tsp

Cumin seeds – 1 tsp

Garlic – 8 cloves 

Method :

1. Make a fine paste of garlic, red chilli, cumin seeds, pepper corns and coriander powder, adding a little water.

2 . Heat oil in a separate pan and add curry leaves, cloves and cinnamon, finely sliced onions and sauté till golden brown. Add the paste. Fry till the oil separates. Now add the chicken

3. Add garam masala powder and water. Add salt as required. Close with the lid and simmer till the chicken is cooked and the gravy is thickened. 

Serve Hot with Chapati & Rice