Curry Leaf Pepper Chicken | Karuveppilai Pepper Chicken

Uluntham Paruppu Sadam and ellu thuvaiyal is age old healthy dish. Urad dal is rich in protein and vitamin B and is also a good source of iron, folic acid, calcium, magnesium, potassium which is required for the body. Black urad dal has both soluble and insoluble fibers which helps relieve constipation. This dal is especially good for women.


Preparation Time: 15 Minutes

Serves: 3



To make Curry leaf Powder

  • Cinnamon stick – 1 inch

  • Cloves – 2

  • Cardamom – 3

  • Cumin seeds / Jeera – 1 tsp

  • Fennel seeds / Vendhayam – 1 tsp

  • Pepper corns – 1tbsp

  • Curry leaves – ½ cup

For Curry leaf Chicken

  • Boneless Chicken pieces – 250 gm

  • Oil – 3 tbsp

  • Garlic – 3 cloves

  • Ginger – 1 inch

  • Green chilies – 1 or 2 (according to your spicy)

  • Small onion – 15

  • Turmeric powder – ¼ tsp

  • Coriander powder – 1 tsp

  • Few – curry leaves

  • Salt – to taste




  1. To make curry leaf powder dry roast cinnamon, cardamom, cloves, cumin seeds, fennel seeds, pepper corns for 2 minutes on a medium heat and then add a handful of curry leaves and again roast it for couple of more minutes.

  2. Transfer this to a blender and grind it to a fine powder (allow the mixture to cool and then grind)

  3. To make curry leaf chicken heat some oil add some chopped ginger and some chopped garlic (I prefer to use chopped one rather than ginger garlic paste) and some green chilies. After the raw smell is gone add turmeric powder, and a handful of shallots

  4. Once the shallots are soft and golden add some curry leaves, coriander powder and the freshly ground curry leaf powder & mix it well.

  5. Then add the chicken pieces and mix it well with the masalas and cook until the chicken is fully done. (It takes around 7 to 8 minutes if your chicken pieces are small - medium sized)

  6. Delicious Healthy and tasty Curry leaf chicken is ready to be served.



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