Spicy Chicken Curry with Black Pepper

Prep Cut the chicken thigh into bite-sized pieces and pat dry with paper towel. Coarsely crush the peppercorns with a knife blade and thinly slice the onion.

Sauté Heat the vegetable oil in a small saucepan over medium heat. Fry the curry leaves and sliced onion for 4–5 minutes until the onion turns soft and golden at the edges.

Simmer Stir the ginger-garlic paste, turmeric, coriander, and cumin into the saucepan and cook over medium heat for 1 minute until fragrant and the mixture darkens slightly. Add the tomato and cook for 4–5 minutes over medium heat, mashing it, until it breaks down into a thick paste and oil separates at the edges. Add the chicken pieces and crushed peppercorns, season with salt, and simmer over medium-low heat for 15 minutes, stirring occasionally, until the chicken is opaque throughout and cooked through. Stir in the coconut milk and simmer over low heat for 3–4 minutes until the sauce thickens slightly and coats the back of a spoon.

Plate Spoon the curry over the steamed rice and scatter the cilantro on top.