Tamil Black Pepper Chicken Curry Recipe
A fiery hot "dry" curry from the south of India, Tamil black pepper chicken is typified by its reliance on black pepper for both heat and flavour, and it is a real barnstormer!
Servings 2 Servings
Calories 599kcal
Ingredients
- 400 g Chicken Thigh Meat 14oz
- 1 Medium Onion 150g
- 12 Curry Leaves
- 3 Garlic Cloves
- 35 g Ginger 1 thumb sized piece
- 2 tablespoon Mustard Oil
- 1 tablespoon Black Pepper
- 1 tablespoon Coriander Seeds
- 1 teaspoon Fennel Seeds
- 1 teaspoon Cumin Seeds
- 1 teaspoon Ground Turmeric
- ½ teaspoon Kashmiri Chilli Powder
- 1 tablespoon Black Onion Seeds
- 2 teaspoon Sugar
- ½ teaspoon Salt
- 125 ml Water ½ Cup
Instructions
- Cut the chicken thighs into bite-sized pieces.
- Cut the onion in half, peel it, then cut it into half-moon shapes 5-6mm (¼") thick
- Peel and mash the garlic cloves into a paste.
- Peel the ginger and grate it.
- Heat a wok over a medium-high heat and add the black pepper, coriander, cumin, and fennel seeds and toast them for 2-3 minutes, then transfer them to a spice grinder or a mortar and pestle and grind to a coarse blend.
- Return the wok to the heat, and when it is hot, add the mustard oil. Throw in the onion and fry (stirring regularly) until golden, which should take around 10 minutes.
- Add the chicken, curry leaves, garlic and ginger, then fry for 2-3 minutes.
- Add the spice mix we made in step 5, the onion seeds, salt, sugar, turmeric and Kashmiri chilli pepper and stir.
- Pour in the water and reduce the heat to medium-low and simmer for 15-18 minutes, if the water completely evaporates top it up as the chicken cooks.
Mustard oil benefits from being heated until it begins to smoke, and then cooled a little before you start cooking
Video
Nutrition
Serving: 1 | Calories: 599kcal | Carbohydrates: 23g | Protein: 51g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 27g | Cholesterol: 256mg | Sodium: 1130mg | Fiber: 5g | Sugar: 9g
