Indian Chicken Curry Recipe With Garlic and Black Pepper

Indian chicken curry with black pepper

  • serves 4
  • Easy

This fragrant southern Indian curry is unusual in that it gets all its heat from black pepper rather than chilli. For maximum flavour from the spices, marinate the chicken for as long as you can, then it’s a speedy curry to make


Try this Indian chicken curry, then check out our Sri Lankan chicken curry, Keralan chicken curry, Chettinad chicken and more chicken curry recipes.

*This recipe is gluten-free according to industry standards



  • boneless, skinless chicken thighs 900g, cut into bite-sized pieces
  • onions 2 large, finely sliced
  • garlic 4 cloves, crushed
  • ginger 50g, finely grated
  • coconut milk 400ml tin
  • coriander a small bunch, roughly chopped


  • black peppercorns 2-3 tbsp, depending on how hot you like it
  • cumin seeds 2 tbsp
  • coriander seeds 2 tbsp
  • coconut oil
  • fresh turmeric 50g, finely grated or 1 tbsp ground turmeric
  • lemon 1, juiced

To serve

  • basmati rice
  • naan bread


  • 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.

Nutritional Information

  • Kcals 557
  • Fat 31g
  • Saturates 21.4g
  • Carbs 14g
  • Sugars 9.5g
  • Fibre 6.8g
  • Protein 52g
  • Salt 0.5g