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Black Pepper Chicken Curry


  • For the marinade

  • For the curry

  • To serve


  • 1.

    In a large bowl mix together all of the ingredients for the marinade.

  • 2.

    Add the chicken and leave to marinate for 30 minutes.

  • 3.

    Heat the oil in a pan, add the black pepper and chopped ginger and stir.

  • 4.

    Add the onions and cook until they caramelise to a golden brown colour.

  • 5.

    Add the chicken with the marinade and cook for 7-10 minutes or until the moisture dries up.

  • 6.

    Add in the water and simmer until the chicken is cooked through.

  • To serve:

  • 1.

    Sprinkle over the finely sliced ginger, chopped coriander leaves and pepper, mix well and garnish with mustard cress.

  • 2.

    Serve hot with Indian breads.

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» Top Wine Matches For This Recipe

Andrew Graham

Beer, Pinot Noir and Other Whites are the best wines to pair with Black Pepper Chicken Curry.


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