Black Pepper chicken curry recipe

Black Pepper chicken curry recipe

Ingredients :

• 2 teaspoons coriander

• 2 teaspoons cumin

• 1 1/2 teaspoons coarsely crushed peppercorns

• 1/2 teaspoon turmeric

• 1 teaspoon salt

• 1 pound chicken breast – cubed

• 1/4 cup vegetable oil

• 2 tablespoons vegetable oil

• 2 medium onions – thinly sliced

• 1 clove garlic – minced

• 1 1/2 teaspoons ginger – minced

• 1 teaspoon jalapeno – minced

• 3/4 cup coconut milk

• 1/4 cup water

• 1/2 cup cashews – coarsely chopped

• 1 teaspoon lemon juice

Preperation:

• Combine coriander with cumin, peppercorns, turmeric and 1/4 teaspoon of salt. Add chicken and rub to coat. Cover with plastic wrap and let stand at room temperature for 30 minutes.

• Heat 1/4 cup oil over medium high and add onions, stirring until golden (8 minutes). Add chicken, garlic, ginger, chile, and 3/4 teaspoon salt. Stir occasionally until chicken is golden brown and just cooked through (10 minutes). Stir in 1/4 cup coconut milk and water, then cover and cook over low for 20 minutes.

• Fry cashews in 2 tablespoons oil until golden brown (5 minutes). Drain on paper towels.

• Add remaining 1/2 cup coconut milk and lemon juice to chicken and simmer, stirring.

• We can serve this.

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Ingredients :

• 2 teaspoons coriander

• 2 teaspoons cumin

• 1 1/2 teaspoons coarsely crushed peppercorns

• 1/2 teaspoon turmeric

• 1 teaspoon salt

• 1 pound chicken breast – cubed

• 1/4 cup vegetable oil

• 2 tablespoons vegetable oil

• 2 medium onions – thinly sliced

• 1 clove garlic – minced

• 1 1/2 teaspoons ginger – minced

• 1 teaspoon jalapeno – minced

• 3/4 cup coconut milk

• 1/4 cup water

• 1/2 cup cashews – coarsely chopped

• 1 teaspoon lemon juice

Preperation:

• Combine coriander with cumin, peppercorns, turmeric and 1/4 teaspoon of salt. Add chicken and rub to coat. Cover with plastic wrap and let stand at room temperature for 30 minutes.

• Heat 1/4 cup oil over medium high and add onions, stirring until golden (8 minutes). Add chicken, garlic, ginger, chile, and 3/4 teaspoon salt. Stir occasionally until chicken is golden brown and just cooked through (10 minutes). Stir in 1/4 cup coconut milk and water, then cover and cook over low for 20 minutes.

• Fry cashews in 2 tablespoons oil until golden brown (5 minutes). Drain on paper towels.

• Add remaining 1/2 cup coconut milk and lemon juice to chicken and simmer, stirring.

• We can serve this.