Black pepper is one of the key spices in Kerala cooking and I love the flavor it brings to any dish. It is cultivated in abundance in Kerala, South India and I had the opportunity to visit one of the pepper plantations as well. It was amazing to see vines of pepper being grown. So I thought of preparing a dish with black pepper and I found a great peppery delight in Archana Mundhe’s (@Ministry of Curry) cookbook-Chicken in black pepper sauce. Archana and I go way back and I have always loved her cooking. This recipe of hers is truly tantalizing and its indeed a wakeup call for your tastebuds.
I made her recipe on the stovetop and I have to tell you it’s a very quick and easy preparation and delicious! The only change that I have made is the use of coconut oil instead of regular oil. Love the fact that there’s an equal amount of both garlic and black pepper. This would taste very good with rice as well as layered Kerala paratha. I have made a broccoli rice to go with this amazing black pepper chicken. Delicious!
Ministry of curry’s- Chicken in black pepper sauce
3 tbsp coconut oil
2 pounds chicken breast cut into 2” cubes and patted dry
2 large yellow onions, thinly sliced
2 tbsp ground black pepper
1 1/2 tsp cumin powder
2 tbsp minced garlic
2 tbsp tomato paste
1/2 tsp turmeric powder
1 1/2 tsp coriander powder
1 tsp garam masala
2 1/2 tsp kosher salt
1/2 cup water
1/2 cup fresh cilantro leaves, chopped
Heat a non-stick pan and add the 3 tablespoons of coconut oil. Add in the onions and saute well for about 6-7 minutes.
Lower the heat and add in all spices – pepper, cumin, coriander, turmeric, garam masala, garlic and tomato paste and stir well for a minute.
Add in chicken and stir well to combine all the spices onto the chicken for about 30-40 seconds.
Add in water, mix well, cover and cook the chicken for about 20 minutes stirring every 6 minutes or so.
Mix in half of the cilantro leaves and garnish it with rest. Enjoy!
For more of Archana’s delicious recipes please visit her site