This recipe for pepper chicken is very easy and very special. Special in the sense that I have used naati (country) chicken or naadan kozhi to prepare this lip smacking curry. This adds more flavor and goodness to the dish. As we all know, naadan is always the best in any case 🙂 Less of adulteration and chemicals.
But then the method of cooking and the time consumed may vary. While broiler can be cooked in a closed pan with very less water, naati chicken has to be pressure cooked with more water. However, if it is difficult to get naati chicken in your place, you could easily replace it with the available option. The only change you have to make in the recipe is to add minimum amount of water for cooking and cook it closed in a pan for about 25-30 minutes. No need to pressure cook, unless you are in a hurry. Naadan kozhi also can be cooked in closed pan, but may have to be cooked for little longer.
So the major spice used in this recipe is obviously pepper. Pepper is used both in its whole form and as powder. The blend of coconut oil, shallots, pepper, curry leaves, and corriander powder makes it so very ‘Keralite’. It gives you that authentic flavors and aroma of typical Kerala cuisine. This spicy thick gravy goes well with ghee rice, appam or roti.
Do try this super delicious pepper chicken curry for your next weekend.