Ingredients

• 500g chicken, cut into pieces
• 2 tablespoons oil
• 1 large onion, finely chopped
• 3-4 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 2 tomatoes, pureed
• 1 tablespoon pepper powder
• 1 tablespoon turmeric powder
• 1 tablespoon coriander powder
• Salt to taste
• 1 cup coconut milk
• Fresh coriander leaves for garnish

Instructions

To prepare this delicious Chicken Pepper Kulambu, start by heating the oil in a deep pan over medium heat. Add the chopped onions and sauté until they turn translucent. Stir in the slit green chilies and ginger-garlic paste, and continue to sauté for another 2 minutes until fragrant.

Add the pureed tomatoes to the pan and cook until the oil separates from the mixture. Sprinkle in the pepper powder, turmeric powder, and coriander powder, stirring well to combine all the spices.

Now, add the chicken pieces to the pan and sprinkle with salt. Cook the chicken until it's browned on all sides, stirring occasionally. Pour in the coconut milk and bring the mixture to a gentle simmer. Cover and let it cook for 20-25 minutes, or until the chicken is tender and fully cooked through.

Once done, remove from heat and garnish with fresh coriander leaves. Serve hot with steamed rice for a satisfying meal.