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!
Equipment
- 1 dutch oven or large sauce pot
Ingredients
- 2 tsp coriander ground
- 2 tsp cumin ground
- 1½ tsp black peppercorns ground
- ½ tsp turmeric
- 1 tsp salt divided (¼ and ¾)
- 1¾ 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
- 1½ 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.