My husband is a free-style cook which means he cooks without the recipe and measurement. He cooks as he like, throws in the pot anything he likes. Pepper Chicken Kurma is his newest creation.
When he served me a plate of mild and creamy chicken curry with tempering fragrant of black pepper, it was too good to be true. The chicken melted into the aromatic cream sauce with dense flavours of coconut and pepper. It was rich but not overwhelmed by spices.
Pepper Chicken Kurma (Chicken Stew with Pepper and Coconut)
Ingredients (4 Servings)
500 gm boneless chicken
5 cloves garlic
5 shallots
1/2 cup freshly grated coconut
1 1/2 tsp salt or to taste
1 tsp black pepper powder
A few coriander leaves- finely chopped
A few mint leaves- finely chopped
2 1/2 cup of water
1 tbsp oil
Preparation
- Grind garlic, shallots and coconut in the food processer until smooth paste.
- Heat oil in the large pot over the medium-low heat, add coconut-garlic- shallot paste and stir fry for a few minutes or until aromatic.
- Add chicken, salt and pepper. Gently stir to get the chicken pieces brown from the outside.
- Add 2 1/2 cup of water and bring to boil. Simmer for 25-30 minutes or until the chicken becomes tender.
- Add coriander and mint leaves and mix well. Check the seasoning and remove from the heat. Serve hot with some hot rice.
The chicken was so tender and juicy with the flavourful cream sauce swirled around it. The fluffy white rice absorbed the delicious moisture of the aromatic curry. It was so comforting biting through something so soft and delicate. The chicken melted instantly as we devoured. It was so comforting and warm.
I sneaked into the kitchen and yes, he made a big mess as usual. But after indulged ourselves in this succulent chicken curry, I didn’t mind cleaning it at all.
Have a lovely day,
