PEPPER CHICKEN CURRY

This curry is a spicy, flavor packed dish that will have you reaching for napkins. Its spice, unlike most Indian curries comes from freshly ground black pepper instead of chili powder. Serve with Jeera rice or roti/naan to ensure no gravy gets left behind.

Servings: 4 Total Active Time: 1 hour

Pepper Chicken Curry
 
 
1. Dice chicken into 1-inch pieces. Finely mince the garlic and ginger. Add 1/2 to the chicken and reserve the rest. Add 1/4 tsp turmeric and 1 tsp salt and mix. Let rest in the fridge for at least 2 hours and up to 12.

1. Dice chicken into 1-inch pieces. Finely mince the garlic and ginger. Add 1/2 to the chicken and reserve the rest. Add 1/4 tsp turmeric and 1 tsp salt and mix. Let rest in the fridge for at least 2 hours and up to 12.

2. In a pot, heat oil (I use coconut but anything that doesn’t have too strong a flavor will work). Add cumin and cinnamon. Fry for 2-3 minutes on medium heat until bubbles start to form around the spices.

2. In a pot, heat oil (I use coconut but anything that doesn’t have too strong a flavor will work). Add cumin and cinnamon. Fry for 2-3 minutes on medium heat until bubbles start to form around the spices.

3. Finely dice onions and add. Cook for 3 minutes and add finely diced tomato. Cook for around 10 minutes till soft.

3. Finely dice onions and add. Cook for 3 minutes and add finely diced tomato. Cook for around 10 minutes till soft.

4. Add reserved turmeric, ginger, and garlic. Additionally, add garam masala, freshly ground pepper, and 1 tsp salt.

4. Add reserved turmeric, ginger, and garlic. Additionally, add garam masala, freshly ground pepper, and 1 tsp salt.

5. Cook down till the spices no longer have a raw flavor and the moisture of the tomato has evaporated. Taste and adjust for salt.

5. Cook down till the spices no longer have a raw flavor and the moisture of the tomato has evaporated. Taste and adjust for salt.

6. Add the chicken (remove from fridge 30 minutes before starting cooking). Cook, stirring occasionally, for 5 minutes or until the chicken starts to turn white. Reduce heat to low and cover with lid for 5 minutes.

6. Add the chicken (remove from fridge 30 minutes before starting cooking). Cook, stirring occasionally, for 5 minutes or until the chicken starts to turn white. Reduce heat to low and cover with lid for 5 minutes.

7. Add 1/4 cup water (increase or decrease depending on how much water the chicken releases) and coconut milk. Cook on low for 5-10 minutes until the gravy has slightly thickened and the chicken is cooked through.

7. Add 1/4 cup water (increase or decrease depending on how much water the chicken releases) and coconut milk. Cook on low for 5-10 minutes until the gravy has slightly thickened and the chicken is cooked through.

PepperChickenCurry-9.jpg
Pepper Chicken Curry

Pepper Chicken Curry

Yield: 4
Author:
Prep time: 2 HourCook time: 1 HourTotal time: 3 Hour

Ingredients

  • 3/4 teaspoon turmeric 
  • 2 inches ginger 
  • 2 garlic pods 
  • 1 1/2 pounds chicken thighs (boneless and skinless)
  • 1/2 teaspoons cumin seeds 
  • 1 cinnamon stick 
  • 2 medium red onions 
  • 1 medium tomato 
  • 1 teaspoon garam masala 
  • 1  tablespoon freshly ground pepper 
  • 2 tablespoons coconut milk 
  • 3 tablespoons oil 
  • salt to taste 

Instructions

  1. Dice chicken into 1-inch pieces. Finely mince the garlic and ginger. Add 1/2 to the chicken and reserve the rest. Add 1/4 tsp turmeric and 1 tsp salt and mix. Let rest in the fridge for at least 2 hours and up to 12.
  2. In a pot, heat oil (I use coconut but anything that doesn’t have too strong a flavor will work). Add cumin and cinnamon. Fry for 2-3 minutes on medium heat until bubbles start to form around the spices.
  3. Finely dice onions and add. Cook for 3 minutes and add finely diced tomato. Cook for around 10 minutes till soft.
  4. Add reserved turmeric, ginger, and garlic. Additionally, add garam masala, freshly ground pepper, and 1 tsp salt.
  5. Cook down till the spices no longer have a raw flavor and the moisture of the tomato has evaporated. Taste and adjust for salt.
  6. Add the chicken (remove from fridge 30 minutes before starting cooking). Cook, stirring occasionally, for 5 minutes or until the chicken starts to turn white. Reduce heat to low and cover with lid for 5 minutes.
  7. Add 1/4 cup water (increase or decrease depending on how much water the chicken releases) and coconut milk. Cook on low for 5-10 minutes until the gravy has slightly thickened and the chicken is cooked through.
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