Indian · Dinner
Spicy Chicken Curry with Black Pepper
Boneless chicken thigh simmered in an onion-tomato masala built on black pepper, cumin, coriander and garam masala, finished with cream. The heat comes from coarsely cracked black pepper rather than chilies. Served with steamed basmati rice or flatbread.
$4
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
478Calories
40.2gProtein
31.5gFat
11.8gCarbs
4.8gSugar
3.2gFiber
842mgSodium
225mgChol
12.1gSat Fat
690mgPotassium
85mgCalcium
3.4mgIron
0.5mcgVitamin B12
9.5mgVitamin C
Goes well with
Indian Pale Ale
local
Masala Chai
international
gluten-free
protein-rich
low-carb
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Cut chicken thigh into chunks. Finely chop onion, mince garlic, grate ginger, and coarsely crush black pepper with a knife.
2
Sauté
Heat oil in a saucepan over medium heat. Cook onion for 5–6 minutes, stirring often, until soft and light golden.
3
Bloom
Stir in garlic, ginger, black pepper, cumin, coriander and turmeric. Cook 1 minute over medium heat until fragrant and oil separates.
4
Braise
Add crushed tomatoes and salt. Stir in chicken chunks and water, cover, and simmer over medium-low heat for 12–15 minutes until cooked through.
5
Plate
Stir in garam masala and cream, simmer uncovered for 2 minutes until sauce coats a spoon, then spoon into a bowl and garnish with cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 11 medium onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp black-pepper
- 1 tsp1 tsp cumin-ground
- 2 tsp2 tsp coriander-ground
- 1/2 tsp1/2 tsp turmeric-ground
- 1 tsp1 tsp garam-masala
- 1/2 cup120g canned-tomatoes
- 4 tbsp4 tbsp heavy-cream
- 2 tbsp2 tbsp vegetable-oil
- 1/2 tsp1/2 tsp salt
- 4 tbsp4 tbsp water
