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Black Pepper Chicken Curry
© Zubin Schroff

Black Pepper Chicken Curry

  • SERVINGS: 4

In this rich South Indian curry, the sweetness of the fried cashews complements the heat of the pepper.

Plus: More Chicken Recipes and Tips

  1. 2 teaspoons ground coriander
  2. 2 teaspoons ground cumin
  3. 1 1/2 teaspoons coarsely crushed black peppercorns
  4. 1/2 teaspoon turmeric
  5. 1 teaspoon salt
  6. 1 3/4 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
  7. 1/4 cup plus 2 tablespoons vegetable oil
  8. 2 medium onions, thinly sliced
  9. 1 large garlic clove, minced
  10. 1 1/2 teaspoons minced fresh ginger
  11. 1 teaspoon minced serrano or Thai chile
  12. 3/4 cup canned unsweetened coconut milk
  13. 1/4 cup water
  14. 1/2 cup broken raw cashews
  15. 1 teaspoon fresh lemon juice
  1. In a bowl, combine the coriander with the cumin, peppercorns, turmeric and 1/4 teaspoon of the salt. Add the chicken and rub with the spices to coat. Cover with plastic wrap and let stand at room temperature for 20 to 30 minutes.
  2. In a large deep nonstick skillet, heat 1/4 cup of the oil. Add the onions and cook over moderately high heat, stirring occasionally, until golden, about 8 minutes. Add the chicken, garlic, ginger, serrano chile and the remaining 3/4 teaspoon of salt and cook, stirring occasionally, until the chicken is golden brown and just cooked through, about 10 minutes. Stir in 1/4 cup of the coconut milk and the water, then cover and cook over low heat for 20 minutes.
  3. Meanwhile, in a small skillet, heat the remaining 2 tablespoons of oil. Add the cashews and cook over moderate heat, stirring constantly, until golden brown, 4 to 5 minutes. Drain on paper towels.
  4. Add the remaining 1/2 cup of coconut milk and the lemon juice to the chicken and simmer, stirring. Transfer to a bowl, sprinkle with the cashews; serve hot.
Serve With Steamed rice.

Suggested Pairing

Choose an aromatic, fruity (but not sugary) white—perhaps a Riesling from Washington State.