Tamil Black Pepper Chicken Curry
Spicy and super flavorful tamil black pepper chicken curry recipe
Ingredients
- 3 boneless, skinless chicken breasts thinly sliced
- 1 onion sliced
- 1 red bell pepper sliced
- 4 garlic cloves minced
- 1 3 inch piece fresh ginger peeled and minced
- 2 tbsp oil
- 1 tbsp black peppercorns
- 1 tsp mustard seeds
- 1 tbsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp ground turmeric
- 1/2 tsp Kashmiri chili powder
- 1 tbsp nigella seeds
- 2 tsp sugar
- 1/2 cup water
- salt to taste
Instructions
- Heat a wok or skillet over medium heat and add the black peppercorns, coriander seeds, cumin seeds, fennel seeds and mustard seeds. Toss them for 2-3 minutes until fragrant. Transfer to a spice grinder or mortar and pestle and grind to a powder.
- Heat a tbsp of oil in a wok or skillet over high heat until smoking. Add the onion and pepper and allow to char slightly. Stir fry for a minute or two until the vegetables have some black spots, then move to a plate.
- Add another tbsp of oil and add the chicken and stir fry with a sprinkle of salt. Cook until browned and add the ginger and garlic. Toss, cooking for a minute or two. Add the curry leaves, spice mix you ground, onions seeds, turmeric, Kashmiri chili, sugar and a little more salt.
- Now add the water. Simmer this mixture over low heat until the water is mostly evaporated and the chicken is coated in the flavorful sauce. Add the onions and peppers back in and toss well. Serve over hot rice. Remove the curry leaves before eating if they are woody/tough.
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