Black Pepper Chicken Curry
Indulge in the rich and aromatic flavors of Black Pepper Chicken Curry, a hearty dish that showcases the bold zest of freshly ground black peppercorns paired with succulent chicken pieces. Infused with fragrant curry leaves, creamy yogurt, and a medley of warming spices like garam masala and coriander powder, this curry strikes the perfect balance between spice and comfort. The slow-simmering technique ensures the chicken absorbs all the robust flavors, while the addition of fresh cilantro provides a vibrant finishing touch. Ready in under an hour, this dish is ideal for weeknight dinners or special occasions. Serve it steaming hot with fluffy rice or soft flatbreads to transform your meal into a true culinary experience. Keywords: black pepper chicken curry, chicken curry recipe, spicy chicken curry, flavorful curry, curry with black peppercorns.
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Recipe Information
Ingredients
- 500 grams Chicken (bone-in or boneless, cut into pieces)
- 2 teaspoons Black peppercorns
- 2 medium Onion
- 4 Garlic cloves
- 1 inch Ginger
- 3 small Green chilies
- 2 medium Tomatoes
- 10 Curry leaves
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Garam masala powder
- 3 tablespoons Yogurt
- 2 tablespoons Vegetable oil
- 2 tablespoons Cilantro (for garnish)
- 1 cup Water
- 1 teaspoon Salt
Instructions
Toast the black peppercorns in a dry skillet over medium heat until fragrant (about 1-2 minutes). Grind them coarsely using a mortar and pestle or spice grinder, and set aside.
Peel and finely chop the onions, garlic, and ginger. Also, chop the green chilies and tomatoes, and set them aside.
Heat vegetable oil in a deep pan or wok over medium heat. Add the curry leaves and sauté for 30 seconds until aromatic.
Add the chopped onions and sauté until golden brown, stirring frequently (about 7-8 minutes).
Add the chopped garlic, ginger, and green chilies. Continue to sauté for 2-3 minutes until fragrant.
Stir in the coriander powder, turmeric powder, and ground black pepper. Cook for 1 minute to toast the spices lightly.
Add the chopped tomatoes and salt. Cook until the tomatoes become soft and the oil starts to separate from the mixture (about 5-7 minutes).
Whisk the yogurt and stir it into the mixture. Cook for another 2-3 minutes, stirring frequently to prevent curdling.
Add the chicken pieces and mix well to coat them in the spice mixture. Cover the pan and cook for 10 minutes on medium heat, stirring occasionally.
Pour in the water, stir, and cover again. Simmer the curry for 20 minutes, or until the chicken is fully cooked and tender.
Sprinkle garam masala over the curry, stir, and let it simmer for another 2 minutes.
Garnish with freshly chopped cilantro and serve hot with steamed rice or flatbreads.
Nutrition Facts
Calories |
1793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.1 g | 126% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 2841 mg | 124% | |
| Total Carbohydrate | 78.0 g | 28% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 25.7 g | ||
| Protein | 150.9 g | 302% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 711 mg | 55% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3615 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
