Green peppercorns Chicken curry / Pacha kurumulaku chicken curry

   Green peppercorns Chicken curry / Pacha kurumulaku chicken curry

  

  Pacha kurumulaku chicken curry, also known as green peppercorn chicken curry, is a flavorful South Indian dish that highlights the bold, aromatic taste of fresh green peppercorns (pacha kurumulaku in Malayalam). Unlike dried black pepper, green peppercorns offer a milder, more herbaceous heat that blends beautifully with tender chicken pieces, curry leaves, and coconut-based gravy. The dish often features a base of onions, garlic, ginger, and spices tempered in coconut oil, with the green peppercorns  to infuse the curry with their distinctive bite. Traditionally served with rice or Kerala parotta, this curry is both comforting and invigorating, celebrated for its balance of spice, heat, and earthy depth. This curry has a unique heat and fragrance from the green pepper that's very different from black pepper.

 Pacha Kurumulaku Chicken Curry (Green Peppercorns Chicken Curry)
 Serves: 3–4
 Prep Time: 15 mins
 Cook Time: 30 mins
Spice Level: Medium–High (adjustable)
 Ingredients:

* 500g chicken (bone-in or boneless), cleaned and cut

For the Masala:
* 2 tbsp coconut oil

* 1 tbsp ginger-garlic paste

* 2 medium onions, thinly sliced

* 2 green chillies, slit (adjust to taste)

* 1 small tomato, chopped (optional)

* 1/2 tsp turmeric powder

* 3 tsp coriander powder

* 1/2 tsp garam masala (optional)

* 1/2 tsp Fennel seed

* Salt to taste

Key Ingredient:
* 2–3 tbsp fresh green peppercorns (pacha kurumulaku), lightly crushed or ground

To Finish:
* A few curry leaves

* 1/4 cup thick coconut milk (optional, for richness)

* Coriander leaves to garnish

 Step-by-Step Instructions:

1.Prepare the Green Pepper Masala

* Heat coconut oil in a heavy-bottomed pan or clay pot (manchatti) over medium heat.

* Add fennel seed. Then add sliced onions and sauté until they are soft and golden brown.

* To a mixer jar add garlic, ginger and green chilli. Grind it nicely without adding water. 

* Add this ginger-garlic- green chilli paste to the onion. Sauté until the raw smell goes away.

2. Add Spices & Tomato

* Add turmeric, coriander powder, and salt. Sauté for 1 minute.

* If using, add finely chopped tomato and cook until it's soft and oil starts to separate.

3. Add the Star Ingredient: Green Peppercorns

* Grind the green peppercorns using a blender and blend it nicely by adding enough water. 

* Add this to the sauteed onion and sauté until the aroma releases.

4. Cook the Chicken

* Add the cleaned chicken pieces and mix well to coat with the masala. Mix it for 5 minutes in high flame. 

* Cover and cook for about 10–15 minutes on medium heat, stirring occasionally.

* The chicken will release its juices. If needed, sprinkle a little water.

5.Simmer and Finish

* Once the chicken is cooked through, check salt and spice.

* Add a few curry leaves and optionally a splash of thick coconut milk for a richer flavor.

* Simmer for 2–3 more minutes and turn off the heat.

6. Garnish and Serve

* Garnish with fresh coriander leaves and sprinkle little fresh coconut oil. 

* Serve hot with Kerala matta rice, appam, chapathi, or porotta.

ENJOY!!!!!