Indian chicken curry with black pepper
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
- 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.