Indian chicken curry with black pepper
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 4
Ingredients
- 900g boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 large onions, finely sliced
- 4 cloves garlic, crushed
- 50g ginger, finely grated
- 400ml tin coconut milk
- a small bunch coriander, roughly chopped
MARINADE
- 2-3 tbsp black peppercorns, depending on how hot you like it
- 2 tbsp cumin seeds
- 2 tbsp coriander seeds
- coconut oil
- 50g fresh turmeric, finely grated or 1 tbsp ground turmeric
- 1 lemon, juiced
To serve
- basmati rice
- naan bread
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.
