Indian Garlic and Black Pepper Chicken Curry

Published on Thursday, August 8, 2019 | Category: Recipes


This spicy and fragrant Southern Indian chicken curry is cooked in a unique way in that it gets all its heat from black pepper rather than the traditional chili. Fiery, flavourful and mouth-wateringly delicious, this Indian chicken curry recipe, with black pepper as its star, is perfect for fans of Sri Lankan food recipes.

Total cook time: 1 hour + marinating

Serves: 4


  • 900g boneless, skinless chicken thighs, cut into bite-sized chunks
  • 2 large onions, finely sliced
  • 4 cloves of garlic, crushed
  • 50g ginger, finely grated
  • 400ml tin of coconut milk
  • A small bunch of coriander leaves, roughly chopped

For the marinade

  • 2-3 tbsp black peppercorns, according to your spice preference
  • 2 tbsp cumin seeds
  • 2 tbsp coriander seeds
  • 50g fresh turmeric, finely powdered or 1 tbsp ground turmeric
  • 1 lemon, juiced
  • Coconut oil


  • Begin by preparing the marinade. To a small frying pan, add the peppercorns, cumin and coriander seeds and dry roast over medium heat for about a minute until the spices start getting fragrant. Once done, tip into a spice grinder or mortar and pestle and grind to a roughly textured powder.
  • Add the ground spices to a bowl along with a tablespoon of coconut oil. To this add the ground turmeric along with the juice of half a lemon (save the other half for later) and stir to a paste.
  • To this, add the chicken pieces and mix well, making sure to coat all the pieces well with the spices. Cover and chill for a few hours, preferably overnight.
  • Next, heat a deep frying pan over medium-low heat with a tablespoon of coconut oil. Once the oil has heated enough, add the sliced onion, ginger, and garlic and saute gently for about 15-20 minutes until soft and lightly golden.
  • Now, turn up the heat and add the chicken pieces as well as the marinade. Season and stir-fry for about 10 minutes.
  • Pour in the coconut milk and bring to a boil. Allow the chicken curry to simmer gently for about 15 minutes or until the chicken pieces are well cooked.
  • If you prefer a dry curry, simply allow the curry to simmer for another 10-15 minutes until the gravy has thickened to the consistency you like.
  • Once done, turn off the heat and drizzle in the remaining lemon juice. Garnish with chopped coriander leaves and serve with your choice of warm naan bread or steaming rice.