Peppery Chicken Curry

Kept mostly the same from: Here



2 Chicken Breasts, Chopped
3 Cloves Garlic, Grated
1/2 Tbsp Fresh Ginger, Grated
1/2 Tsp Turmeric
1/2 Tsp Black Pepper (Freshly Ground preferred)
1/4 Tsp Salt
30ml Lemon Juice


3/4 Large Yellow Onion, Blended to a Puree
120ml Water
1/2 Tsp Black Pepper (Freshly Ground preferred)


1. Add all the Marinade ingredients to a bowl and mix together until Chicken is completely coated. Leave in the fridge for an hour.

2. Add 2 Tbsp Vegetable Oil to a non stick pot and heat on high, when hot add Black Pepper and heat for a few seconds. Then stir in Onion and turn down to a medium heat, cook for 10-15 minutes or until Onion is soft.

3. Add Marinaded Chicken to cooked Onion and stir together. Cook for another 5 minutes. Then add Water, bring to a boil and reduce to simmer and cook covered for 15-20 until Chicken is cooked through. Bring to a boil and remove lid for final 5 minutes to reduce the sauce.


2 thoughts on “Peppery Chicken Curry

    1. Most of my recipes are geared towards ingredients you’d have in your kitchen, rather than requiring way too many exotic ones that are only used in one recipe. If there’s anything unusual in a recipe you can be sure I squeezed as many recipes out of it as possible. I hope you’ll find more to suit you here, thanks for stopping by.

      Liked by 1 person

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