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Epicurus's Herd Food

Black Pepper Chicken Curry & Black Pepper Pulao

Kathleen’s favorites.

Black Pepper Chicken Curry

This makes about 4 servings and I'd highly recommend doubling the recipe. It's so tasty people are going to want seconds. You will want leftovers too!
Prep Time 1 hour
Cook Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4

Equipment

  • 1 dutch oven or large sauce pot

Ingredients
  

  • 2 tsp coriander ground
  • 2 tsp cumin ground
  • tsp black peppercorns ground
  • ½ tsp turmeric
  • 1 tsp salt divided (¼ and ¾)
  • pound chicken thighs, breasts, or combination, cut into 1½" pieces
  • ¼ cup avocado or other flavorless oil
  • 2 medium onions thinly sliced (I prefer finely diced)
  • 1 large garlic clove minced
  • tsp fresh ginger minced
  • 1 tsp Serrano or Thai chili finely chopped*
  • ¾ cup coconut milk divided (¼ cup & ½ cup)
  • ¼ cup water
  • 1 tsp lemon juice (about a half a lemon)

Instructions
 

  • Combine coriander, cumin, peppercorn, turmeric, and ¼tsp salt. Rub chicken with this spice mix. Cover with plastic wrap and let sit at room temperature 20-30 minutes.
  • Heat ¼cup oil in a Dutch oven, add onions and cook until golden. Add garlic, chili, and remaining ¾tsp salt. Cook until fragrant.
  • Add chicken and cook until the chicken is just cooked through. Stir in coconut milk and the water, then cover and cook over low heat, about 20 minutes.
  • Add the remaining ½cup of coconut milk and the lemon juice to the chicken. Simmer.
  • Transfer to a bowl. Serve with black pepper pulao.

Notes

*The heat of chili peppers, especially store bought, is unpredictable. I usually use a whole large Serrano or several Thai (four or five),seeded and finely diced. I like the heat. You can add coconut milk to reduce the heat if needed.
Keyword chicken, curry

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Black Pepper Pualo

Perfect accompaniment to Black Pepper Chicken Curry
Prep Time 30 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Thai/Indian

Equipment

  • 4qt stove top casserole

Ingredients
  

  • 3 tbsp vegetable oil or another flavorless oil like avocado
  • 2 medium onions thinly sliced
  • tsp black peppercorns coarsely crushed
  • ¼ tsp turmeric
  • cups water
  • 2 cups basmati rice rinsed, well drained
  • tsp salt

Instructions
 

  • In a 4-qt casserole, heat oil. Cook the onion over medium-high heat until softened but not browned.
  • Add peppercorns and turmeric, and cook until fragrant.
  • Add the water, rice, and salt. Stir Well. Bring to a boil.
  • Cover tightly. Reduce heat to low and cook 15 minutes.
  • When the rice is cooked, stir in the frozen peas. Cover until the peas have warmed through. Turn the rice into a bowl and garnish with green onions. Serve immediately
Keyword Rice

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