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Pepper Chicken Recipe

5 from 1 vote

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I learned this recipe from a dear friend from Kerala who was also my roommate for two years. Hers was the best pepper chicken recipe I had tasted and so here is my attempt at replicating it. The recipe has a dominant flavor from whole peppercorns. It is a great recipe for winter months and will definitely help you treat your cold or sore throat. The coconut oil and the curry leaves in the chicken will give you the taste of God’s own country, as Kerala is fondly referred to.

Pepper chicken Recipe
Pepper chicken Recipe

Besides adding an amazing flavor, pepper has many health benefits. It is anti-imflammatory, aids in digestion, and helps with ear-aches and colds in addition to several other benefits. 

Please do not skip any ingredients for best flavor. You can adjust the quantities of spices to your liking. I usually use less oil than shown in the video but you can adjust that to your liking. However, please don’t forget the coconut oil and the curry leaves for an authentic flavor. 

I love this recipe not just because it tastes so great but also I have some fond memories associated with it. I had some of the best conversations with some of the best people while relishing a plate of this Kerala style hot hot pepper chicken. 

Pepper chicken Recipe

Pepper Chicken

Kerala style hot pepper chicken
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Indian
Servings 8
Calories 234 kcal


  • 3 lbs boneless chicken cut in small pieces
  • 1/4 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1 tsp cumin & coriander powder
  • 1 tbsp ginger garlic paste
  • 2 tbsp whole pepper
  • 1 tbsp fennel seeds
  • 1 tbsp coconut oil + 1 tsp
  • 1 bay leaf
  • 1 cinnamon stick
  • 2 onions thinly sliced
  • 1 sprig curry leaves
  • salt to taste


  • Marinate chicken with turmeric powder, salt, garam masala, turmeric, and cumin and coriander powder. Set aside for about an hour.
  • In a pan, heat 1 tbsp of coconut oil.
  • Once the oil is hot, add bay leaf and cinnamon sticks.
  • Fry sliced onions until golden brown.
  • Add chicken and cook covered for 10 minutes.
  • Add freshly powdered peppercorn and fennel seeds to the chicken.
  • Stir well and cook for an additional 20 minutes.
  • Stir in some curry leaves.
  • Add a teaspoon of coconut oil. 
  • Cook for a few minutes and serve with roti or rice.


Please note that the nutrition information provided below is approximate and meant as a guideline only. Actual numbers may be different from those provided below. If you have health issues, please work with a registered dietician or nutritionist. As an Amazon Associate I earn from qualifying purchases.


Nutrition Facts
Pepper Chicken
Amount Per Serving
Calories 234 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 109mg36%
Sodium 201mg9%
Potassium 726mg21%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 1g1%
Protein 37g74%
Calcium 45mg5%
Vitamin C 9mg11%
Vitamin A 82IU2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

Click here for a great chicken biryani recipe.

Happy Feeding and Eating!

By FoodLifeAndMoney in December, 2018

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