Tamil Pepper Chicken Curry with Curry Leaves
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Ingredients
- 600 g chicken thigh fillets, diced
- 1 tbsp black peppercorns
- 2 onion, finely sliced
- 2 tomatoes
- 4 garlic cloves
- 15 g fresh ginger
- 15 curry leaves
- 1 tsp ground turmeric
- 2 tbsp vegetable oil
- 1 tsp fennel seeds
Nutrition (per serving)
- Calories
- 298 kcal
- Protein
- 31.6 g
- Carbohydrate
- 10.2 g
- of which sugars
- 5.6 g
- Fat
- 14 g
- of which saturates
- 2.4 g
- Fibre
- 2.8 g
- Salt
- 0.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Dry-roast the black peppercorns and fennel seeds in a small pan for 1-2 minutes until fragrant, then grind to a coarse powder.
- 2
Heat the vegetable oil in a large pan, add the sliced onion and fry for 8 minutes until golden.
- 3
Add the garlic, ginger and curry leaves and fry for 2 minutes, then add the chopped tomatoes and ground turmeric and cook for 5 minutes until softened.
- 4
Add the diced chicken thigh and the pepper-fennel powder, and cook for 8-10 minutes, stirring, until the chicken is sealed and no pink remains.
- 5
Cover and simmer for 10 minutes until the chicken is cooked through and the sauce has thickened around it.
- 6
Scatter with a few extra curry leaves and serve hot with rice.
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