Green Peppercorns Chicken Curry / Pacha Kurumulaku Chicken Curry

Heat coconut oil in a heavy-bottomed pan or clay pot 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.

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.

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

Add this to the sautéed onion-tomato mixture and sauté until the aroma releases.

Add the cleaned chicken pieces and mix well to coat with the masala. Mix it for 5 minutes on 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.

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.

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

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