Recipes: Main Dish

Black Pepper and Coconut Chicken Curry

Prep Time:

Serves

Ingredients

  • 2 chicken breasts, cut into 1″ cubes
  • 3 cloves garlic, minced
  • 1″ ginger, minced
  • 2 cooking onion, finely chopped
  • 1 tsp black mustard seeds
  • Pinch of asafoetida
  • ⅛ tsp turmeric powder
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • ½ tsp fennel powder
  • 1 tsp black pepper, ground
  • 1 tsp garam masala
  • 3 to 4 green cardamom pods
  • 1 cinnamon stick
  • 2+1 dry, red chilies
  • 3 pods of cloves
  • 5 to 6 curry leaves
  • 1 cup coconut cream
  • Coconut oil

Created By

Ankita Vaidya

Directions

  1. In a wok, heat 2 tbsp coconut oil. Add mustard seeds. As the mustard seeds start to
    sputter, add asafoetida, 2 dry red chilies, cloves, and cinnamon stick.
  2. Add chopped onions and cook until golden brown.
  3. Add all the dry spice powders except garam masala. Mix well.
  4. Add boneless chicken breast pieces, some salt and mix well. Add water or chicken stock
    if required. Cover and cook for 10 minutes.
  5. Once the chicken is cooked, add coconut cream, garam masala, cardamom powder, and
    curry leaves. Cook for another 5 to 7 minutes on low heat.
  6. Temper with coconut oil, red chili, and curry leaves. Serve hot.

Created By

Ankita Vaidya

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