Black Pepper Chicken Curry

Who would think that the humble black peppercorn would could reach the heights of curry? As a curry fiend,  I never would think to use this as a main flavour, and would just use instead as a seasoning along with my beloved cumin and garam masala.

I don’t know if anyone actually remembers the show on Channel 4 called Spice Trip but it was first aired in 2012 and I immediately fell in love with the idea of using a sole flavour for  a curry. It however has taken a shameful five  years for me to actually cook it.

Overall the process is really easy; it doesn’t really involve a lot of chopping or preparing, especially if you use the ready pureed jars of garlic and ginger that have become an absolute game changer for us in our kitchen (more on that in another post!). I was uncertain at first as the curries I usually cook involve using the entire spice cupboard but this just uses black pepper, chicken and onions with a touch of turmeric, ginger and garlic.

 

 

The resulting curry is fairly spicy, the peppercorns being toasted gives it a savouriness that I didn’t expect especially due to the lack of stock/broth in the recipe. My fiancee (chief taste tester) is a massive lover of spicy heat, but he found this curry on the warming side.  The spice seems to linger at the back of your throat and may make you cough a bit, definitely a curry to warm you and nourish you if you feel poorly.

 

 

I would not only cook this again, but I can feel that this recipe will become a firm favourite in our household and whilst I understand that my pictures are awful and made it look like something unmentionable, I urge you to PLEASE cook this!  We served ours with rice and a sprinkling of leftover peppercorns on top and it was definitely a winner.

If you do cook this, leave me a comment down below with how you got on!

Happy cooking!

Chelsea x