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Peppery Chicken Curry

< 1 min read

A very simple curry packed with flavour that can be put together with pantry staples. Ghee adds an authentic flavour, but you could easily use butter or olive oil instead.
Peppery chicken curry

Peppery Chicken Curry

A total flavour bomb and just a few easy steps! Throw it in a pot, leave it to do its thing, and voila! A delicious curry for every season.
3.34 from 3 votes
Prep Time 20 minutes
Cook Time 40 minutes
Meal Type Dinner
Cuisine Indian
Servings 3 People
Dietary Dairy-free


  • 500 g chicken thigh fillet, pieces – cut into 2 cm chunks
  • 1 tsp garlic, minced
  • 1 tsp ginger, minced
  • pinch salt
  • 1 tbsp white vinegar
  • ½ tsp turmeric, ground
  • pinch saffron
  • 2 tsp black peppercorns, freshly crushed
  • 3 onion
  • 3 tbsp ghee
  • coriander, fresh; to garnish


  • Place chicken in a shallow bowl. Mix together garlic, ginger, salt, vinegar, turmeric, saffron and 1 tsp of pepper. Spread over the chicken and leave to marinate.
  • Peel and chop 1 onion. Place in a food processor and blend to a paste.
  • Slice the remaining onions and set them aside.
  • Heat ghee in a deep pan. Add sliced onions and pepper. Cook for 10 minutes until softened and golden. Add onion paste and continue to cook over low heat for 10 minutes until golden brown.
  • Add chicken and marinade and cook, stirring to coat all sides and brown the meat. Add 200 ml water, bring to a simmer and cook over low heat for 20 minutes, until the chicken is cooked and tender.
  • Serve garnished with coriander and extra ground black pepper.


TIP: Serve curry with steamed cauliflower rice.
Tip: Chicken casserole pieces on the bone are inexpensive and full of flavour. Look for chicken pieces with the skin on, as the skin contains important collegian for skin and bone health.

Nutrition (per serve)

Net Carbs: 6.6gProtein: 48gFat: 34gFiber: 1.2g
Keyword Chicken, Curry, Spicy
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