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South India Pepper Chicken Curry Recipe - Serves 4
 
Taste Rating = 8     Heat Rating = Hot
 
Ingredients
2 teaspoons (10ml) ground coriander
2 teaspoons (10ml) ground cumin
2 teaspoons (10ml) coarsely crushed black peppercorns
1/2 teaspoon (2.5ml) ground turmeric
1 teaspoon (5ml) salt
800g (1 lb 12 oz) boneless and skinless chicken thighs, cut into 2.5cm (1 inch) pieces
3 tablespoons (45ml) cooking oil
2 medium onions, peeled and finely chopped
2 cloves of garlic, peeled and crushed
2.5cm (1 inch) piece of fresh ginger root, peeled and grated
1 fresh green chilli, finely chopped
1/2 cup (125ml or 4 fl oz) coconut milk
1/4 cup (60ml or 2 fl oz) water
1 teaspoon (5ml) lemon juice
Method
Put the ground coriander, cumin, peppercorns, turmeric and 1/2 teaspoon (2.5ml) of the salt in a large bowl and mix well
Add the chicken pieces to the bowl, mix well so the chicken is covered with the spices, cover with kitchen film and leave for 1 hour (at room temperature)
Heat the oil in a large frying pan (you need one with a lid) over a medium to high heat
Add the onions and saute until the onion is soft and golden (7-9 minutes), turning often
Add the marinated chicken (and its spices) along with the garlic, ginger, chilli and remaining 1/2 teaspoon (2.5ml) of salt, mix well, reduce the heat a little to medium and cook for 10 minutes, stirring often so that the ingredients do not stick to the frying pan
Put the coconut milk and water, mix well, bring to a simmer, adjust the heat to maintain a good simmer, cover and simmer for 20 minutes, stirring every few minutes
Add the lemon juice and mix well
Serve hot on rice

Check out a review of this recipe
 
Recipe submitted by Madhuri Suri on 7 July 2011

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