Black Pepper Chicken Curry

Course : Curry
Serves: 4
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2 teaspoons coriander -- ground
2 teaspoons cumin -- ground
1 1/2 teaspoons black peppercorns -- coarsely ground
1/2 teaspoon turmeric
1 teaspoon salt
1 3/4 pounds skinless boneless chicken breast -- cut in 1 inch cubes
1/4 cup vegetable oil
2 medium onion -- thinly sliced
1 clove garlic
1 1/2 teaspoons ginger -- minced
1 teaspoon serrano pepper -- minced
3/4 cup coconut milk -- unsweetened
1/4 cup water
1/2 cup cashews -- raw broken
1 teaspoon lemon juice -- fresh

Preparation / Directions:

In a bowl, combine the coriander with the cumin, peppercorns, turmeric and 1/4 teaspoon of the salt. Add the chicken and rub with the spices to coat. Cover with plastic wrap and let stand at room temperature for 20 to 30 minutes. In a large deep nonstick skillet, heat 1/4 cup of the oil. Add the onions and cook over moderately high heat, stirring occasionally, until golden, about 8 minutes. Add the chicken, garlic, ginger, serrano chile and the remaining 3/4 teaspoon of salt and cook, stirring occasionally, until the chicken is golden brown and just cooked through, about 10 minutes.Stir in 1/4 cup of the coconut milk and the water, then cover and cook over low heat for 20 minutes. Meanwhile, in a small skillet, heat the remaining 2 tablespoons of the oil. Add the cashews and cook over moderate heat stirring constantly, until golden brown, 4 to 5 minutes. Drain on paper towels. Add the remaining 1/2 cup of coconut milk and the lemon juice to the chicken and simmer, stirring. Transfer to a bowl, sprinkle with the cashews; serve hot.


Nutritional Information:

571 Calories (kcal); 35g Total Fat; (54% calories from fat); 51g Protein; 15g Carbohydrate; 115mg Cholesterol; 677mg Sodium

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