Atul Kochhar’s black pepper chicken curry

  • serves 4
  • Easy

This dish from Atul Kochhar is built around black pepper. It's a spicy, tangy and aromatic curry with fresh flavours. Remove the chicken skin to make this dish a little lighter.



  • chicken 1, jointed into 8 pieces
  • root ginger grated to make 1 tsp, julienned into shreds
  • garlic 1 tsp, crushed
  • white wine vinegar or lemon juice 2 tbsp
  • turmeric 1 tsp
  • black pepper 4 tsp, crushed (use a pestle and mortar)
  • vegetable oil
  • onions 2 medium, blended to a paste in a food processor


  • Step 1

    Put the chicken, grated ginger, garlic, vinegar, turmeric, 1 tsp salt and 1 tsp of the crushed black pepper in a bowl and toss together. Leave to marinate for 2-3 hours in the fridge.

  • Step 2

    Heat a little oil in a large frying pan, add another 2 tsp crushed pepper, then add the sliced onion. Cook until golden and then add the onion paste and keep cooking until golden. Add chicken and marinade and cook until all the liquid has evaporated. Keep adding a little water to the pan to stop anything sticking and continue frying the chicken until it is cooked through. Just before serving, sprinkle over the shredded ginger, coriander and the last of the pepper. Serve with indian bread and tomato, onion and cucumber salad.

Nutritional Information

  • Kcals 323
  • Carbs 17.8g
  • Protein 46.8g
  • Fat 7.7g
  • Salt 0.44g
  • Saturates 1.7g
  • Fibre 2.3g