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Black Pepper Chicken Curry
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Categories: Chicken, Indian Recipes
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Total Time: 1 hrs. 20 min.
Preparation Time: 30 min.
Simmering Time: 20 min.
Soaking Time: 30 min.

This recipe is so easy and yet so tasty. Perfect for a weeknight dinner. Its also a great recipe to play around with (add vegetables, use meat instead of chicken, peanuts instead of cashews, etc.).

2 teaspoons coriander
2 teaspoons cumin
1 1/2 teaspoons coarsely crushed peppercorns
1/2 teaspoon turmeric
1 teaspoon salt
1 pound chicken breast - cubed
1/4 cup vegetable oil
2 tablespoons vegetable oil
2 medium onions - thinly sliced
1 clove garlic - minced
1 1/2 teaspoons ginger - minced
1 teaspoon jalapeno - minced
3/4 cup coconut milk
1/4 cup water
1/2 cup cashews - coarsely chopped
1 teaspoon lemon juice

Combine coriander with cumin, peppercorns, turmeric and 1/4 teaspoon of salt. Add chicken and rub to coat. Cover with plastic wrap and let stand at room temperature for 30 minutes.

Heat 1/4 cup oil over medium high and add onions, stirring until golden (8 minutes). Add chicken, garlic, ginger, chile, and 3/4 teaspoon salt. Stir occasionally until chicken is golden brown and just cooked through (10 minutes). Stir in 1/4 cup coconut milk and water, then cover and cook over low for 20 minutes.

Fry cashews in 2 tablespoons oil until golden brown (5 minutes). Drain on paper towels.

Add remaining 1/2 cup coconut milk and lemon juice to chicken and simmer, stirring. Serve over rice and sprinkle with cashews.


Calories: 571 Calories From Fat: 74%
Protein: 24g Carbohydrate: 15g
Cholesterol: 58mg Sodium: 605mg


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