Easy Breezy Coconutty Pepper Chicken

The past few days had been eventful. A visit to my husband's native place, sick son and a cradling ceremony. Now that he has recuperated well, we sent him back to his hostel. Every moment spent with my in-laws was special. It makes me feel I am back home after my mom's home stay! Too much love, too much care, too much food and too much comfort...my in-laws made me and my sick son feel so comfortable that we miss them..just too much!

So back home, here's an easy to make chicken fry which you would fall in love if you are a non-vegetarian opting for a dry chicken dish!

The combined dominating flavour of pepper and coconut makes it special.

 Coconutty Pepper Chicken


1/2 kg chicken pieces, cleaned and rinsed

 The marinade
  1 tspful chilly powder
  1/2 tsp turmeric powder
  salt, as needed


To grind to a smooth paste
 1 cup (200ml) coconut shavings, loosely filled
 2 tsps pepper corns
 1 1/2 tsps cumin seeds
 1 tsp aniseeds / sombhu  / perunjeerakam
 A tbsp of ginger-garlic paste
 3-4 tbsps oil
 2 sprigs of curry leaves


Drain water from the pieces completely marinate with the ingredients in the list, by rubbing on to the pieces.
Let it stay for 30 minutes.

Grind the paste in the meanwhile and mix to the marinated pieces adding a cup of water. Bring to a boil and simmer in a wide non-stick kadai for at least 40 minutes, keeping the kadai/pan closed, until the gravy is absorbed and the pieces get tender. You should keep an eye on it anyway turning once every 10 minutes.  Drizzle oil towards the sides when there is still some gravy. Throw in curry leaves and let it get fried in the open kadai. After 5-10 minutes or so, the oil separates and the liquid part gets absorbed completely.

Remove from fire and serve hot with steamed rice and curry.

If you like it semi dry, remove from fire a bit earlier in the final stage. Use coconut oil if you prefer the dominating coconutty flavour, as I do :)

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