Black Pepper and Garlic Chicken Thigh Curry
Ever wanted to make your own curry? This black pepper and garlic chicken thigh curry recipe is very simple and ever so tasty. Make it at home tonight. Yum!
Ingredients
- 12 boned and skinless free range chicken thighs
- 2 onions sliced
- 4 cloves of garlic crushed
- 60 grams finely shredded ginger
- 400 ml coconut milk
- 2 tbsp olive oil
- 1 cup coriander
- 3 tsp ground cumin
- 1 tbsp ground tumeric
- 2 tsp coriander seeds
- 1 lemon
- 3 tsp black peppercorns
Instructions
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First, gather all of the ingredients together.
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Now, trim the fat from the chicken thighs.
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Add the black peppercorns and coriander seeds to a small pan and dry roast.
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Once the spices start to smell fragrant add to a mortar ready for grinding.
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Use your pestle to grind the spices to a powder.
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Now, place all of the dry spices into a mixing bowl.
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Add a tbsp of oil and the juice from one lemon.
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Mix all of this to a paste.
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Now, add the trimmed chicken thighs and mix in the spices. Cover this with kitchen film and marinade for at least 3 hours.
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Once the chicken thighs have marinaded add a tbsp of oil to a pan and add the onions, garlic and ginger.
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Sweat the onion, garlic and ginger off over low heat for 8-10 minutes.
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Now, add the chicken thighs and stir in well. Coo through for around 5 minutes.
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Add the coconut milk and heat through.
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Stir this well and then place in a pre-heated oven at 200C / 180C Fan for 60 minutes. The curry will be ready now but if you want less sauce, or a thicker sauce keep in the oven for another 30 minutes.
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Once cooked, add a good sprinkle of chopped coriander and enjoy. And there you go, black pepper and garlic chicken thigh curry. Yum!
