Indian chicken curry with black pepper
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 4
Skip to ingredients
- 900g boneless, skinless chicken thighscut into bite-sized pieces
- 2 large onionsfinely sliced
- 4 cloves garliccrushed
- 50g gingerfinely grated
- 400ml tin coconut milk
- a small bunch corianderroughly chopped
MARINADE
- 2-3 tbsp black peppercornsdepending on how hot you like it
- 2 tbsp cumin seeds
- 2 tbsp coriander seeds
- coconut oil
- 50g fresh turmericfinely grated or 1 tbsp ground turmeric
- 1 lemonjuiced
To serve
- basmati rice
- naan bread
Nutrition: per serving
- kcal557
- fat31g
- saturates21.4g
- carbs14g
- sugars9.5g
- fibre6.8g
- protein52g
- salt0.5g
Method
step 1
For the marinade, add the peppercorns, cumin and coriander seeds to a small frying pan over a medium heat. Toast for a minute until they begin to smell fragrant.
step 2
Tip into a spice mill or mortar and roughly grind.
step 3
Put the spices into a bowl with 1 tbsp of coconut oil.
step 4
Add the turmeric along with the juice of half a lemon (save the other half for later) and stir to a paste.
step 5
Add the chicken and mix well. Cover and chill for a few hours, but preferably overnight.
step 6
Heat a deep frying pan over a medium-low heat with 1 tbsp of coconut oil.
step 7
Add the onion, garlic and ginger, and fry gently for 15-20 minutes until soft and lightly golden.
step 8
Turn up the heat and add the chicken and marinade. Season and stir-fry for 10 minutes.
step 9
Pour in the coconut milk, bring to the boil and simmer gently for 15 minutes or until the chicken is cooked.
step 10
If you prefer a drier curry simply simmer for another 10-15 minutes until the sauce is a consistency you like.
step 11
Turn off the heat and stir through the remaining lemon juice. Scatter over the coriander and serve with rice and naan bread.
