Black Pepper Chicken Curry

Name: Black Pepper Chicken Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 118 milliliters broken raw cashews; 2 teaspoons minced fresh ginger; 1 large garlic clove, minced; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 1 teaspoon fresh lemon juice; 2 mediums onions, thinly sliced; 2 teaspoons coarsely crushed black peppercorns; 1 teaspoon salt; 794 grams skinless, boneless chicken thighs, cut into 1 1/2-inch pieces; 1 teaspoon minced serrano or Thai chile; 1 teaspoons turmeric; 177 milliliters canned unsweetened coconut milk; 59 milliliters vegetable oil; 59 milliliters water

Black Pepper Chicken Curry

The recipe Black Pepper Chicken Curry could satisfy your Indian craving in about 45 minutes. This recipe makes 4 servings with 580 calories, 43g of protein, and 40g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. It works well as an affordable main course. Only It is a good option if you're following a gluten free, dairy free, and whole 30 diet. A mixture of chicken thighs, ginger, coconut milk, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

In a bowl, combine the coriander with the cumin, peppercorns, turmeric and 1/4 teaspoon of the salt.

Ingredients you will need

Peppercorns

Coriander

Turmeric

Cumin

Salt

Equipment you will use

Bowl

Add the chicken and rub with the spices to coat. Cover with plastic wrap and let stand at room temperature for 20 to 30 minutes.

Ingredients you will need

Whole Chicken

Spices

Wrap

Dry Seasoning Rub

Equipment you will use

Plastic Wrap

In a large deep nonstick skillet, heat 1/4 cup of the oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the onions and cook over moderately high heat, stirring occasionally, until golden, about 8 minutes.

Ingredients you will need

Onion

Add the chicken, garlic, ginger, serrano chile and the remaining 3/4 teaspoon of salt and cook, stirring occasionally, until the chicken is golden brown and just cooked through, about 10 minutes. Stir in 1/4 cup of the coconut milk and the water, then cover and cook over low heat for 20 minutes.

Ingredients you will need

Serrano Pepper

Coconut Milk

Whole Chicken

Garlic

Ginger

Water

Salt

Meanwhile, in a small skillet, heat the remaining 2 tablespoons of oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the cashews and cook over moderate heat, stirring constantly, until golden brown, 4 to 5 minutes.

Ingredients you will need

Cashews

Drain on paper towels.

Equipment you will use

Paper Towels

Add the remaining 1/2 cup of coconut milk and the lemon juice to the chicken and simmer, stirring.

Ingredients you will need

Coconut Milk

Lemon Juice

Whole Chicken

Transfer to a bowl, sprinkle with the cashews; serve hot.

Ingredients you will need

Cashews

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

118milliliters

broken raw cashews 2teaspoons

minced fresh ginger 1large

garlic clove, minced 2teaspoons

ground coriander 2teaspoons

ground cumin 1teaspoon

fresh lemon juice 2mediums

onions, thinly sliced 2teaspoons

coarsely crushed black peppercorns 1teaspoon

salt 794grams

skinless, boneless chicken thighs, cut into 1 1/2-inch pieces 1teaspoon

minced serrano or Thai chile 1teaspoons

turmeric 177milliliters

canned unsweetened coconut milk 59milliliters

vegetable oil 59milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Leo Steen Saini Vineyard Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.