In­dian gar­lic and black pep­per chicken

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This fra­grant south­ern In­dian curry is un­usual in that it gets all its heat from black pep­per rather than chilli. For max­i­mum flavour from the spices, mar­i­nate the chicken for as long as you can, then it’s a speedy curry to make.

bone­less, skin­less chicken thighs

cut into bite-sized pieces onions 2 large, finely sliced gar­lic 4 cloves, crushed gin­ger 50g, finely grated co­conut milk 400ml tin co­rian­der a small bunch, roughly chopped bas­mati rice and naan bread to serve


black pep­per­corns 2-3 tbsp (de­pend­ing on how hot you like it) cumin seeds 2 tbsp co­rian­der seeds 2 tbsp co­conut oil fresh turmeric 50g, finely grated, or 1 tbsp ground turmeric lemon 1, juiced

• For the mari­nade, add the pep­per­corns, cumin and co­rian­der seeds to a small fry­ing pan over a medium heat. Toast for a minute un­til they be­gin to smell fra­grant. Tip into a spice mill or mor­tar and roughly grind. • Put the spices into a bowl with 1 tbsp of co­conut oil. Add the turmeric along with the juice of half a lemon (save the other half for later) and stir to a paste. Add the chicken and mix well. Cover and chill for a few hours, but prefer­ably overnight. • Heat a deep fry­ing pan over a medium-low heat with 1 tbsp of co­conut oil. Add the onion, gar­lic and gin­ger, and fry gen­tly for 15-20 min­utes un­til soft and lightly golden. Turn up the heat and add the chicken and mari­nade. Sea­son and stir-fry for 10 min­utes. • Pour in the co­conut milk, bring to the boil and sim­mer gen­tly for 15 min­utes or un­til the chicken is cooked. If you pre­fer a drier curry sim­ply sim­mer for an­other 10-15 min­utes un­til the sauce is a con­sis­tency you like. • Turn off the heat and stir through the re­main­ing lemon juice. Scat­ter over the co­rian­der and serve with rice and naan bread. PER SERV­ING 557 KCALS | FAT 31G | SATURATES 21.4G CARBS 14G | SUG­ARS 9.5G | FI­BRE 6.8G PRO­TEIN 52G | SALT 0.5G

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