Indian · Dinner
Spicy Chicken Curry with Black Pepper
Boneless chicken breast simmered in a lean onion-tomato base sharpened with coarsely cracked black pepper, ginger, garlic and curry leaves. Cooked in minimal oil with yogurt for body instead of cream, this South Indian-style pepper chicken curry stays lower in calories while keeping bold heat, served with steamed rice or a small portion of it on the side.
$4
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
378Calories
47.2gProtein
14.6gFat
9.8gCarbs
4.9gSugar
2.1gFiber
612mgSodium
159mgChol
3.8gSat Fat
870mgPotassium
92mgCalcium
2.4mgIron
0.5mcgVitamin B12
14mgVitamin C
Goes well with
Indian Pale Ale (IPA)
local
Masala Chai
international
gluten-free
low-calorie
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Cut the chicken breast into bite-size pieces and pat dry. Thinly slice the onion and chop the tomato. Crack the black pepper coarsely.
2
Saute
Heat the olive oil in a small saucepan over medium heat and saute the onion for 4-5 minutes until soft and light golden at the edges.
3
Bloom
Stir in the ginger-garlic paste, cumin, turmeric, chili powder and curry leaves; cook over medium heat for 1 minute until fragrant and the oil separates slightly.
4
Simmer
Add the tomato and cook over medium heat for 3-4 minutes, mashing lightly, until it breaks down into a thick paste. Add the chicken and cook for 5 minutes until opaque.
5
Finish
Pour in the chicken stock and cracked black pepper, season with salt, and simmer over medium-low heat for 8-10 minutes until the chicken is cooked through and sauce thickens. Stir in yogurt and remove from heat.
6
Plate
Transfer the curry to a bowl and scatter cilantro over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 11 onion
- 11 tomato
- 2 tbsp2 tbsp ginger-garlic paste
- 3 tsp3 tsp black pepper
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp turmeric-ground
- 1/2 tsp1/2 tsp chili-powder
- 16-20 curry leaves
- 2 tsp2 tsp olive oil
- 1/2 cup120ml chicken stock
- 4 tbsp4 tbsp plain yogurt
- salt, to taste
- 2 tbsp2 tbsp cilantro
