Black Pepper Chicken Curry Recipe

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Hundreds of years ago, black pepper was worth its weight in gold, inspiring seafaring people to risk their lives looking for India, the land of spices. Over time, black pepper’s magic has been forgotten and it has been relegated to a table or sprinkling spice. But when used singularly in copious amounts, black pepper has a gentle bite with a sweet fragrance. I don’t use cream very often in my curries, but in this recipe it rounds off the sharp bite of the black pepper and makes for an aromatic, rich dish. Like most curries, this dish tastes even better the next day when the flavors have mellowed.

Black Pepper Chicken Curry Recipe

Makes 4 Servings | 90 minutes + marinating time

Ingredients

  • 4 skinless, bone-in chicken thighs (roughly 1-1 1/2 pounds total)
  • 2 tablespoons yogurt
  • 4 tablespoons ghee
  • 1 cup minced white or yellow onions
  • 1 large carrot, peeled & cut into 1-inch pieces
  • 2 teaspoons salt
  • 3 tablespoons freshly ground black pepper
  • 1 teaspoon minced garlic
  • 2 tablespoons grated unpeeled ginger
  • ½ cup heavy cream
  • Chopped cilantro, for garnish

Trim the chicken of excess fat, rinse dry, and marinate in yogurt; set aside to marinate for an hour up to 24 hours.

In a stockpot, heat ghee, and add the minced onions and carrots. Cover the stockpot, lower the heat, and let the onions cook for 3-5 minutes, stirring frequently. The onions will become translucent. Turn the heat up and add the marinated chicken pieces, ginger, salt, and black pepper. Lower the heat and cover the stockpot. Simmer the curry for 15-20 minutes until the meat & carrots are tender. Add the zucchini and continue cooking on low heat for another 3-4 minutes. The fat should have risen to the top. Turn the heat off and let the curry rest for 20-30 minutes. Just before serving, drizzle with a touch of heavy cream or plain yogurt & chopped cilantro.

Notes & Variations

  • This curry is best served with rice, fresh herbs, & plain yogurt. 
  • This recipe also works with lamb meat; just increase the cooking time until the lamb is tender.  
  • Any vegetable can be used in this curry — potatoes, bell peppers, or butternut squash.
  • For a milder, creamier version, add half a cup plain yogurt or heavy cream halfway through the cooking process.

Tags: Healthy Recipes, Sunday Dinner Ideas, Sauces, International Cuisine

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Written By

Anita Jaisinghani

Anita Jaisinghani is a renowned chef. For more information on Anita, visit her online here. See Full Bio

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