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.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Peel and finely chop the onions, garlic, and ginger. Also, chop the green chilies and tomatoes, and set them aside.

Step 3

Heat vegetable oil in a deep pan or wok over medium heat. Add the curry leaves and sauté for 30 seconds until aromatic.

Step 4

Add the chopped onions and sauté until golden brown, stirring frequently (about 7-8 minutes).

Step 5

Add the chopped garlic, ginger, and green chilies. Continue to sauté for 2-3 minutes until fragrant.

Step 6

Stir in the coriander powder, turmeric powder, and ground black pepper. Cook for 1 minute to toast the spices lightly.

Step 7

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).

Step 8

Whisk the yogurt and stir it into the mixture. Cook for another 2-3 minutes, stirring frequently to prevent curdling.

Step 9

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.

Step 10

Pour in the water, stir, and cover again. Simmer the curry for 20 minutes, or until the chicken is fully cooked and tender.

Step 11

Sprinkle garam masala over the curry, stir, and let it simmer for another 2 minutes.

Step 12

Garnish with freshly chopped cilantro and serve hot with steamed rice or flatbreads.

Nutrition Facts

Serving size	1529.9 grams (1529.9g)

Amount per serving	% Daily Value*
Calories	1793

Total Fat 98.10g	126%
Saturated Fat 23.90g	119%
Polyunsaturated Fat 17.00g
Cholesterol 443mg	148%
Sodium 2841mg	124%
Total Carbohydrate 78.00g	28%
Dietary Fiber 21.30g	76%
Total Sugars 25.70g
Protein 150.90g	302%

Vitamin D 87IU	433%
Calcium 711mg	55%
Iron 14mg	77%
Potassium 3615mg	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.

Source of Calories

Fat: 49.1%

Protein: 33.6%

Carbs: 17.3%