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...
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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.
For a more intense flavor, use freshly crushed green peppercorns instead of pre-ground ones.
Adjust the number of green chillies based on your spice tolerance.
Using a clay pot (manchatti) can enhance the traditional flavor of the curry.
If you prefer a thicker gravy, reduce the amount of water added while cooking.
Adding coconut milk is optional but provides a rich and creamy texture to the curry.
Can I use dried green peppercorns instead of fresh ones?
Fresh green peppercorns are recommended for their unique flavor, but you can use dried ones if fresh are unavailable. Soak them in warm water before use.
What can I serve with this curry?
This curry pairs well with Kerala matta rice, appam, chapathi, or Kerala parotta.
Can I make this curry without coconut milk?
Yes, coconut milk is optional. The curry will still be flavorful without it.
How can I reduce the spice level?
Reduce the number of green chillies and green peppercorns to lower the spice level.
Can I use boneless chicken for this recipe?
Yes, boneless chicken works well, but bone-in chicken adds more flavor to the curry.
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