Peppery Chicken Curry Recipe
Ingredients
- 2 tsp coriander
- 2 tsp cumin
- ½ tsp turmeric
- 1 ¼ tsp black peppercorns, coarsely ground
- 1 tsp salt
- 2 lbs. boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
- 4 tbsp vegetable or canola oil
- 2 cups onion, sliced
- 1 ½ tsp garlic, minced
- 1 ½ tsp ginger, minced (I used ginger paste found in the specialty aisle)
- 1 tsp (we put more) fresh, green chili (serrano or Thai), minced or green curry paste (found in the specialty aisle)
- ¾ cup canned unsweetened coconut milk
- 12 to 15 oz. canned, rinsed chickpeas-optional
- 1 tbsp butter (or ghee if you can find it)
- ½ cup raw cashews, halved or broken
- 1 tsp lemon juice
- cilantro-optional
- steamed basmati rice-optional
- naan bread-optional
Directions
- Mix the coriander, cumin, turmeric, black pepper and ¼ tsp salt in a large bowl. Rub the chicken pieces in the mix and refrigerate, in the bowl, for an hour.
- Heat the oil in a large pan over medium heat. Sauté the onion until browned, add the garlic, ginger and green chili (or paste). Cook for 1 minute and then place the chicken pieces into the pan with the remaining ¾ tsp salt. Fry, stirring frequently until the chicken is no longer pink. Stir in ¼ cup of the coconut milk, chickpeas (optional) and ¼ cup of water, cover and simmer for 30 minutes over low heat.
- In another pan, add the butter (or ghee) and sauté the cashews until golden brown, stirring constantly over medium heat. Set aside. When the chicken is cooked, add the remaining ½ cup coconut milk and bring to a simmer. Remove from the heat, stir in the lemon juice and taste for salt. Top with the cashews and cilantro and serve over rice with maybe some naan bread on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 6 servings | |
| Calories 306 | |
| Calories from Fat 173 | 57% |
| Total Fat 20.3g | 25% |
| Saturated Fat 9.0g | 36% |
| Trans Fat 0.1g | |
| Cholesterol 77mg | 26% |
| Sodium 485mg | 20% |
| Potassium 478mg | 14% |
| Total Carbs 11.37g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.69g | 2% |
| Protein 21.81g | 35% |
