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Black Pepper Chicken Curry with Coconut Basmati Pilaf

Chef Floyd Cardoz
skill level
Try this delicious recipe - great for any occasion!
  • For the Black Pepper Chicken Curry:3 tablespoons canola oil 1 tablespoon whole cumin 2 sprigs curry leaves1 large white onion
  • diced 1 tablespoon minced ginger 1 tablespoon minced garlic 1 tablespoon ground black pepper 1 teaspoon turmeric2 cups diced tomatoes or canned tomatoes 1 tablespoon tamarind 1 lbs boneless chicken
  • cut into 1 ½ inch cubesSalt For the Coconut Basmati Pilaf:2 cups white basmati rice1 cup coconut milk1 ½ cups chicken or vegetable stock3 tablespoons canola oil1-inch piece cinnamon stick3 cloves1 cup finely chopped white onion2 bay leavesGenerous pinch of kosher salt½ teaspoon black cumin seeds (shah jeera) (optional)
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 cups diced tomatoes or canned tomatoes
    To Prepare Black Pepper Chicken Curry: Puree tomatoes
  • 2
    1 lbs boneless chicken, cut into 1 ½ inch cubes
    Season the chicken with salt and let stand in the refrigerator for 20 – 30 minutes.
  • 3
    3 tablespoons canola oil
    1 tablespoon whole cumin
    Place a medium sized stew pot over moderate heat. Add the oil and when it shimmers add the whole cumin, cook for 1 minute.
  • 4
    2 sprigs curry leaves
    Next, add curry leaves and let them pop and bloom. Approximately 1 minute.
  • 5
    1 large white onion, diced
    Add the onions and cook until translucent.
  • 6
    1 tablespoon minced ginger
    1 tablespoon minced garlic
    Add ginger and garlic and cook for 2 – 3 minutes.
  • 7
    1 tablespoon ground black pepper
    1 teaspoon turmeric 
    Add black pepper and turmeric and cook for 3 minutes more.
  • 8
    Tomato puree made in step 1
    Add the tomato puree and cook for 5 – 7 minutes on low heat.
  • 9
    1 tablespoon tamarind 
    Salt to taste
    Add the seasoned chicken, salt to taste and tamarind. Cover and simmer for 20 minutes until chicken is done. Serve with rice (steps below on how to make that).
  • 10
    2 cups white basmati rice
    To Prepare Coconut Basmati Pilaf: Put the rice in a large bowl and fill the bowl with cold water from the tap. Swish the grains around gently with your hand then pour off the water.
  • 11
    Wash the rice about 7 more times in this way, or until the washing water loses its murkiness and remains clear. Cover the rice in the bowl with lukewarm water from the tap and let soak for 20 minutes.
  • 12
    Drain the rice in a sieve.
  • 13
    1 ½ cups chicken or vegetable stock
    Heat the stock in a small pot over moderately high heat until hot.
  • 14
    1 cup coconut milk
    3 tablespoons canola oil
    1-inch piece cinnamon stick
    3 cloves
    Heat the oil and milk in a 4-quart pot over moderate heat until warmed through and add the cinnamon and cloves. Cook for about 1 minute, or until the spices are fragrant.
  • 15
    1 cup finely chopped white onion
    Add the onion and cook, stirring, until softened (don't let it color), about 3 minutes.
  • 16
    2 bay leaves
    Add the bay leaves and drained rice, stirring to coat the rice with the oil.

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