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Black Pepper Chicken Curry

The next time you need an Indian food fix try this simple dish. I have slightly changed it from the original, created by the Michelin-starred chef Atul Kochhar.

Ready In:
3hrs 25mins
Serves:
Units:

ingredients

directions

  • Mix together the salt, ginger paste, garlic paste, vinegar, turmeric and 1 tsp of the black pepper.
  • Rub the chicken with this mixture, cover and leave in the fridge for 2-3 hours.
  • Heat the oil in a wide frying pan.
  • Add 2 tsp of the pepper, sauté briefly, then add the sliced onion.
  • Cook until golden, then add the onion paste.
  • Fry until golden again.
  • Add the chicken with any marinade of juices and fry until almost dry.
  • Add a little water, then cook the chicken until done, about 20 minutes.
  • Sprinkle with the ginger strips, coriander and the remaining pepper.
  • Serve hot with naan bread or over basmati rice.
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RECIPE MADE WITH LOVE BY

@Sackville
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@Sackville
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"The next time you need an Indian food fix try this simple dish. I have slightly changed it from the original, created by the Michelin-starred chef Atul Kochhar."
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  1. Pilot Buns
    Haven't made this yet, but sounds interesting. I am worried that the spicy level will be to much for my husband, a light weight with spice. Will the 4 t of pepper be too spicy?
    Reply
  2. Mellowpuff
    This was really good - the whole family loved it. Will be making it again, thanks!! (^o^)o
    Reply
  3. JustJanS
    This was a real suprise. I thought we'd enjoy it, but I didn't know how much. I worried about the 4 teaspoons of pepper being too overpowering, but decided to trust SG and go with it-it was perfect. I found the 2 onion steps took about 40 minutes to cook, and then the chicken took only about 10 minutes more (I used thigh fillets cut into quite thin strips). The ginger, cilantro and extra pepper give it a great burst of flavour to finish.
    Reply
  4. Sackville
    The next time you need an Indian food fix try this simple dish. I have slightly changed it from the original, created by the Michelin-starred chef Atul Kochhar.
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