Matthew’s Black Pepper Chicken Curry
by
Carla Hall
This deeply aromatic black pepper chicken curry is the comforting dish Matthew made for Carla early in their relationship — a bold, cozy recipe packed with spice, coconut, and love.
Prep Time:
25 Minutes
Cook Time
35 Minutes
Serves:
4 Servings
Level:
Intermediate
3/4 lb boneless skinless chicken breasts, cubed
3/4 lb boneless skinless chicken thighs, cubed
2 tsp ground coriander
1 1/2 tsp toasted ground cumin seeds
1/2 tsp turmeric
1/4 tsp cayenne
1/2 tsp kosher salt, plus more to taste
1 1/2 tsp freshly ground black pepper, plus more to taste
3 tbsp + 1 tsp neutral oil
2 large yellow onions, thinly sliced
1 serrano chile, seeded and chopped
2 cups chicken stock or water
4 garlic cloves, thinly sliced
1 1/2 tsp grated fresh ginger
3/4 cup coconut milk
3/4 cup water
Toasted cashews, for garnish
Cilantro, for garnish
Ingredients
Step 1: Season chicken breasts and thighs separately with coriander, cumin, turmeric, cayenne, salt, and black pepper. Let sit 20 minutes.
Step 2: Heat oil in a large skillet. Sear thighs until browned; transfer. Repeat with breasts.
Step 3: Add more oil. Cook onions and chile until soft and melted.
Step 4: Add stock, scraping browned bits from the pan.
Step 5: Stir in garlic, ginger, one-third coconut milk, and water. Bring to simmer.
Step 6: Return thighs and cook 20 minutes. Add breasts and cook 5 minutes.
Step 7: Add remaining coconut milk and water. Simmer until stewy and sauce forms.
Instructions
Garnish with cashews and cilantro. Serve over basmati rice with peas.