Prepare to embark on a culinary journey that will transform your kitchen into an aromatic paradise! This Black Pepper Chicken Curry isn't just another recipe—it's a tantalizing adventure that combines the bold intensity of black pepper with the creamy richness of coconut milk, creating a dish that will make your taste buds dance with excitement. Whether you're a curry enthusiast or a curious home cook looking to spice up your meal repertoire, this Indian-inspired recipe promises to deliver a restaurant-quality experience right in the comfort of your own home.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 lb chicken, cut into pieces
- 2 tablespoons black pepper
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 cup coconut milk
- 2 tablespoons curry powder
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Prepare all ingredients by washing and chopping chicken into bite-sized pieces. Finely chop onion, mince garlic, and grate fresh ginger.
- Heat a large skillet or heavy-bottomed pan over medium-high heat. Add a small amount of oil and allow it to become hot.
- Add chopped onions and sauté until they become translucent and slightly golden, approximately 3-4 minutes.
- Incorporate minced garlic and grated ginger, stirring continuously to prevent burning and release their aromatic flavors.
- Add chicken pieces to the pan, seasoning with black pepper, salt, and curry powder. Stir to coat chicken evenly with spices.
- Cook chicken for 5-7 minutes, turning pieces to ensure even browning and cooking on all sides.
- Pour coconut milk into the pan, reducing heat to medium-low. Stir to combine all ingredients and create a rich, creamy sauce.
- Cover the pan and simmer for 15-20 minutes, allowing chicken to cook thoroughly and absorb the flavors.
- Check chicken for doneness by ensuring internal temperature reaches 165°F (74°C).
- Remove from heat and garnish with freshly chopped cilantro before serving.
- Serve hot with steamed rice or naan bread for a complete meal.
Tips
- Spice Selection: Use freshly ground black pepper for maximum flavor intensity. The fresher the pepper, the more vibrant the taste.
- Chicken Prep: Pat the chicken pieces dry before cooking to ensure better browning and prevent steaming.
- Heat Management: Maintain a medium-high heat when sautéing to achieve a perfect golden color on the chicken without burning the spices.
- Coconut Milk Trick: Stir the coconut milk well before adding to ensure a smooth, creamy sauce without separation.
- Flavor Layering: Toast the curry powder briefly in the pan before adding liquid to enhance its aromatic qualities.
- Doneness Check: Always use a meat thermometer to confirm the chicken has reached 165°F (74°C) for safe consumption.
- Garnish Generously: Fresh cilantro isn't just a garnish—it adds a bright, fresh contrast to the rich, spicy curry.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 30g
Fat: 22g
Saturated Fat: 15g
Cholesterol: 95mg
