Chicken Pepper Fry

Chicken Pepper Fry

Total Time: 25 minutes

Serves: 3

A crowd favourite all the way, this comforting South Indian-style chicken curry goes well with almost anything. With minimal chopping needed and super easy to put together, our recipe is truly a curry in a hurry! For an extra delicious curry, make the dish with chicken on the bone and our 100% natural Black Pepper Vegan Mayo.

Chef's note:

  • If you enjoy your gravy thick, cook the masala without the lid till the curry is to your desired consistency.


  • 350 grams of Chicken 
  • 2 medium sized onion, finely chopped
  • 2 tablespoons of Ginger Garlic paste
  • 2 and ½ teaspoon of Boombay’s Black Pepper Vegan Mayo 
  • 2 teaspoons of Coriander powder
  • ½ teaspoon of Jeera or Cumin powder
  • 1 teaspoon of Garam Masala
  • Salt to taste
  • 1 stick of Curry Leaves
  • 1 teaspoon of Mustard Seeds
  • 4 tablespoons of oil
  • 1 cup water or more if needed

Products Used:


  1. Marinate Chicken in Boombay’s Black Pepper Vegan Mayo and keep aside for 10 minutes
  1. In a large saucepan, add the oil and temper the mustard seeds and curry leaves
  2. Add the chopped onions and cook for 2 minutes on low medium flame till golden brown
  3. Once the onions are done, add the ginger garlic paste, coriander, cumin and garam masala
  4. Stir everything and add some water to loosen up the spices
  5. Mix in the marinated chicken and cook covered on a low flame for 10 to 15 minutes