Tamil Black Pepper Chicken Curry

Tamil black pepper chicken is a dry “curry” from southern India, it is a delicious fiery recipe that is also known as Chettinad chicken.

Toasted whole spices like pepper, fennel, coriander and cumin form the bedrock of flavour in this dish which is remarkably easy to cook.

Dry Chettinad Pepper Chicken Curry

When many folk think about curry, particularly in the UK, they think of dishes like chicken tikka masala, chicken dopiaza and lamb rogan josh.

This recipe is very different, but no less special, it is one of my favourites and the curry that my wife asks me to make most often!

This is my take on a chicken curry from the Tamil Nadu region of southeast India. It is typified by the heat of black pepper and a hint of fennel, I also like to go big on coriander seeds too.

Black pepper is a very different type of heat from chilli, it is one that is fragrant and rounded and it adds a beautiful earthy flavour.

In many ways, it is very similar in flavour profile to my mulligatawny soup recipe.

Toasting off the whole spices for this Tamil black pepper chicken recipe gets the oils in them rocking and rolling and this really shines through in this dish.

It cooks in a shade over 30 minutes and prep takes around 5 minutes which makes this dish a bit quicker than your local delivery joint… it’s much cheaper too!

Frequently Asked Questions

Can I use chicken breast?

Yea, but it does have much less flavour than chicken thighs but it works well. Be careful not to overcook it though because it will go dry.

Can I use pre-ground spices?

Yes, although the flavours will be far less pronounced and a little more “dull” than using freshly ground toasted spices.

Do I have to use mustard oil?

No, you could use vegetable oil, ground nut oil or sunflower oil, but you will miss out on the flavour and aroma of mustard oil.

I believe that mustard oil is not allowed to be sold in the US!

Can I use dried curry leaves?

I personally would not bother because I think that they have very little flavour.

Fresh curry leaves are available from all good Indian stores and the freeze fantastically. I always have them at home and if you are planning to cook Indian food I think you should too!

Can I make this in advance?

Yes, this will store in the fridge for 2-3 days after cooking and will freeze well for up to 3 months.

You should reheat it gently in a small saucepan with a lid adding a little more water if required.

Serving Suggestions

Let’s start with bread… As far as I am concerned Indian food without bread just ain’t right. This Tamil black pepper chicken curry is no different!

As ever my recommendation for a dryer curry is a roti or chapati, but it works just as well with a tandoori-style naan bread.

This recipe may lack an abundance of chilli but not spicey heat!

Black pepper does all of the heavy lifting in this recipe and serving it alongside cooling elements is always wise.

Plain rice or even a pilau rice is a good option for this!

In addition, something yoghurt-based works a treat too. I love mint raita, but a good lassi would go down a treat too! 

I will also often serve this with kachumber salad. Yes, it is a Northern Indian dish, but the sweet and sour flavours are a perfect complement to a fiery hot chicken Chettinad-style curry.

Equipment Used

I only mention brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• Wok, I use a large carbon steel wok.
• Pestle and mortar or spice grinder.
• Large spoon.
• Chopping board.
• Kitchen knife.
• Grater.
• Weighing scales and or measuring cups and spoons.