Black Pepper Chicken Curry Recipe

Name: Black Pepper Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons ground coriander; 2 teaspoons ground cumin; 1 1/2 teaspoons coarsely crushed black peppercorns; 1/2 teaspoon turmeric; 1 teaspoon salt; 1 3/4 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces; 1/4 cup plus 2 tablespoons vegetable oil; 2 medium onions, thinly sliced; 1 large garlic clove, minced; 1 1/2 teaspoons minced fresh ginger; 1 teaspoon minced serrano or Thai chile; 3/4 cup canned unsweetened coconut milk; 1/4 cup water; 1/2 cup broken raw cashews; 1 teaspoon fresh lemon juice

Servings: persons

2 teaspoons ground coriander
2 teaspoons ground cumin
1 1/2 teaspoons coarsely crushed black peppercorns
1/2 teaspoon turmeric
1 teaspoon salt
1 3/4 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
1/4 cup plus 2 tablespoons vegetable oil
2 medium onions, thinly sliced
1 large garlic clove, minced
1 1/2 teaspoons minced fresh ginger
1 teaspoon minced serrano or Thai chile
3/4 cup canned unsweetened coconut milk
1/4 cup water
1/2 cup broken raw cashews
1 teaspoon fresh lemon juice

1
In a bowl, combine the coriander with the cumin, peppercorns, turmeric and 1/4 teaspoon of the salt.
2
Add the chicken and rub with the spices to coat.
3
Cover with plastic wrap and let stand at room temperature for 20 to 30 minutes.
4
In a large deep nonstick skillet, heat 1/4 cup of the oil.
5
Add the onions and cook over moderately high heat, stirring occasionally, until golden, about 8 minutes.
6
Add the chicken, garlic, ginger, serrano chile and the remaining 3/4 teaspoon of salt and cook, stirring occasionally, until the chicken is golden brown and just cooked through, about 10 minutes.
7
Stir in 1/4 cup of the coconut milk and the water, then cover and cook over low heat for 20 minutes.
8
Meanwhile, in a small skillet, heat the remaining 2 tablespoons of oil.
9
Add the cashews and cook over moderate heat, stirring constantly, until golden brown, 4 to 5 minutes.
10
Drain on paper towels.
11
Add the remaining 1/2 cup of coconut milk and the lemon juice to the chicken and simmer, stirring.
12
Transfer to a bowl, sprinkle with the cashews; serve hot.

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 teaspoons ground coriander, 2 teaspoons ground cumin, 1 1/2 teaspoons coarsely crushed black peppercorns, 1/2 teaspoon turmeric, and more.

Yes, Black Pepper Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Pepper Chicken Curry

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