Black Pepper Chicken Curry

It must be obvious to anyone that follows our Instagram that we absolutely love Indian style food, especially curries! There are always those favourites that we have constantly (check out our other curry recipes!) - every Saturday used to be a curry night in our house, and it still feels a little strange to have curry on any other day. This black pepper chicken will definitely have to go into our recipe rotation, with it’s creamy coconut base and warmth from the black pepper - just delicious!

Ingredients

Marinade

3tbsp Greek yoghurt

1tbsp black peppercorns - ground 

½ tsp salt 

1tsp turmeric

1 thumb sized piece of ginger - minced

3 cloves of garlic - minced

3 cardamom pods - seeds removed and ground lightly (or 1 tsp ground cardamom)

1tsp ground cinnamon

8 chicken thighs  - skinned and boned 

Curry 

2 tbsp vegetable oil

1 tbsp ground ginger

1 tsp curry powder

2 green chillies - deseeded and chopped

1 large onion chopped

2 cloves of garlic - crushed 

1 tbsp mustard seeds 

1 ½  tbsp dark brown sugar 

1 ½ tbsp white vinegar

200ml coconut milk (½ can - we used the other half in the rice as it cooked)

Method

Marinade 

1. Mix all of the marinade ingredients together in a bowl, add the chicken ensuring that it is completely coated.

2. Cover with cling film and place in the fridge for at least 2 hours, or overnight. 

Curry

1. Heat oil in a large skillet pan, then add the ginger, garlic and onion and cook for 2 minutes.

2. Add the curry powder, green chillies and mustard seeds and cook for a further minute.

3. Mix the brown sugar and the vinegar together, then add to the pan. 

4. Add the chicken pieces to the pan and cook everything together until the chicken is browned all over. 

5. Cook gently for 15 minutes, turning once during cooking. 

6. After the 15 minutes, stir in the coconut milk and any renaming marinade to the chicken - mix well and leave to cook for a further 15 minutes or until the chicken is completely cooked through and the sauce has reduced - it should be thick and the oil should be starting to separate onto the top.

7. Enjoy with rice and naan bread!