Pepper Chicken Gravy

Ingredients

• 3 tablespoons coconut oil
• 1 teaspoon fennel seeds
• 2 sprig of curry leaves
• 1/4 cup grated coconut
• 1 teaspoon chilli flakes
• 2 to 3 medium-sized red onions (sliced thinly)
• 1 tablespoon ginger-garlic paste
• 1 tablespoon black pepper powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 500 grams chicken bone-in pieces (curry cut, washed and pat dried)
• 1/2 medium-sized tomato (chunked)
• 1/4 cup buttermilk (see notes)
• 1/4 teaspoon Malabar garam masala

Instructions

1. 1

   Heat a kadai or a saucepan and add coconut oil. Add fennel seeds and curry leaves and let it sizzle and crisp up.

2. 2

   fry: Add the grated coconut and chilli flakes and fry this for a minute.

3. 3

   saute: Add the thinly sliced onions with a dash of salt and saute this until onions turn translucent and coconut starts to brown.

4. 4

   saute: Add ginger-garlic paste and saute this on medium flame until it is cooked, onions become golden and you start loving the aroma - about 5 minutes.

5. 5

   season: Reduce the flame to low and add the spice powders - pepper, coriander and turmeric. Fry this on low for 5 minutes or until you love the aroma.

6. 6

   mix: Add the chicken and tomato and season with more salt and pepper. Stir through so that the chicken is coated with the masala.

7. 7

   cook: Cover the pot and cook on medium for 10 minutes (do not forget to check on it). Taste and adjust the salt and spices.

8. 8

   cook: Stir in the laban (buttermilk). Cover and cook for another 10 minutes or until the chicken is cooked through.

9. 9

   finish: Open and sprinkle some garam masala and tear and add more curry leaves.

10. 10

    Simmer for a few minutes until you see the oil on top and sides. Serve hot with appam, pathiri, chappati, neychor etc.