Black Pepper Chicken Curry

This has got to be one of the best, and simplest, curry recipes I’ve cooked.  Basic store-cupboard ingredients, and virtually none of the ‘standard’ curry spices, yet this is amazingly good.  This recipe is based on something I saw Atul Kotcher cooking some time ago – my hero!!!

Cooking Time – approx 60 minutes

Serves 2-3



  • 1 tsp Salt
  • 2 tsp Garlic, crushed
  • 2 tsp Ginger, grated
  • Juice of 1 Lime
  • 1 tsp Turmeric
  • 3 tbsp Greek Yoghurt
  • 1 tsp Black Pepper (ground)
  • 2 large Chicken Breasts, chopped

Sauce :-

  • 3-4 Tbsp Vegetable Oil
  • 2 tsp Black Pepper (ground)
  • 1 tbsp Ginger, grated
  • 3 large Onions, finely sliced
  • handful of Coriander leaves, chopped


  • Make up the marinade by thoroughly mixing all marinade ingredients together.  Leave for at least 3o minutes, but ideally a couple of hours
  • Heat up the oil and fry the black pepper for a minute before adding the onions and ginger.  Cook for 5 minutes or so until lightly brown
  • Add the chicken & marinade and cook hard for 5 minutes.  Turn down the heat and simmer until the chicken is cooked through (10-15 minutes).  Add a little water if necessary.
  • Stir in the coriander and serve

2 Comments Add yours

  1. Rashad says:

    hi james, truly serendipitous, finding your blog. great choice of recipes and in an ocean of noisy foodblogs, your simple layout and direct approach is amazingly refreshing. the pepper chicken is my first try and it’s come out brilliantly. (about to tuck in!)cheers from australia

  2. Margo says:

    I agree with Rashad!
    and this Black Pepper Chicken Curry is another winner!!!!!!!!!!

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