Black Pepper Chicken Curry Recipes

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BLACK PEPPER CHICKEN STIR-FRY



Black Pepper Chicken Stir-Fry image

I just love this chicken stir-fry recipe, and the aroma is out of this world! The dish is slightly sweet and very peppery, so you may want to serve it over white or brown rice to tame the heat. -Barbie Miller, Oakdale, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 12

1/2 cup reduced-sodium soy sauce
1 tablespoon honey
3/4 teaspoon coarsely ground pepper
3/4 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon curry powder
1/2 cup cornstarch
1-1/2 pounds boneless skinless chicken thighs, cubed
1/4 cup canola oil, divided
1 large onion, chopped
Minced fresh cilantro and thinly sliced green onions

Steps:

  • In a small bowl, combine the first seven ingredients. Place cornstarch in a large bowl. Add chicken in batches; tossing to coat. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Remove and keep warm., Stir-fry onion in remaining oil until tender. Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan; heat through. Top with cilantro and green onions.

Nutrition Facts : Calories 324 calories, Fat 18g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 832mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g protein.

BLACK PEPPER CHICKEN CURRY



Black Pepper Chicken Curry image

The next time you need an Indian food fix try this simple dish. I have slightly changed it from the original, created by the Michelin-starred chef Atul Kochhar.

Provided by Sackville

Categories     Curries

Time 3h25m

Yield 4 serving(s)

Number Of Ingredients 12

3 -4 chicken breasts, cut into strips
2 teaspoons ginger paste
2 teaspoons garlic paste
1 teaspoon salt
4 teaspoons fresh ground black pepper
2 teaspoons white vinegar
1 teaspoon turmeric
100 ml oil (sunflower is good)
2 medium onions, sliced
2 large onions, chopped and then pureed into a paste
1 piece ginger, peeled and cut into fine strips
2 tablespoons chopped coriander leaves

Steps:

  • Mix together the salt, ginger paste, garlic paste, vinegar, turmeric and 1 tsp of the black pepper.
  • Rub the chicken with this mixture, cover and leave in the fridge for 2-3 hours.
  • Heat the oil in a wide frying pan.
  • Add 2 tsp of the pepper, sauté briefly, then add the sliced onion.
  • Cook until golden, then add the onion paste.
  • Fry until golden again.
  • Add the chicken with any marinade of juices and fry until almost dry.
  • Add a little water, then cook the chicken until done, about 20 minutes.
  • Sprinkle with the ginger strips, coriander and the remaining pepper.
  • Serve hot with naan bread or over basmati rice.

Nutrition Facts : Calories 456.7, Fat 33.4, SaturatedFat 6, Cholesterol 69.6, Sodium 655.4, Carbohydrate 15.5, Fiber 2.5, Sugar 5.6, Protein 24.2

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