Black Pepper Chicken Curry Recipes
BLACK PEPPER CHICKEN STIR-FRY
I just love this chicken stir-fry recipe, and the aroma is out of this world! The dish is slightly sweet and very peppery, so you may want to serve it over white or brown rice to tame the heat. -Barbie Miller, Oakdale, Minnesota
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first seven ingredients. Place cornstarch in a large bowl. Add chicken in batches; tossing to coat. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Remove and keep warm., Stir-fry onion in remaining oil until tender. Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan; heat through. Top with cilantro and green onions.
Nutrition Facts : Calories 324 calories, Fat 18g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 832mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g protein.
CHINESE CHICKEN WITH BLACK PEPPER SAUCE
For Shae, who discovered this on a Chinese buffet. I had found this on a buffet also. It is a great little dish, with a little bite of pepper that is quite addictive!
Provided by PalatablePastime
Categories Chicken Thigh & Leg
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Note: This recipe calls for boneless thigh meat, which is preferred, but I tried using breast meat and the result was fine also.
- Mix together sauce ingredients in a small bowl and set aside.
- Cut chicken into a small dice, about 1/4-inch.
- Heat 1-2 cups peanut or other cooking oil in your wok.
- Place cornstarch in a small bowl and begin to dust chicken pieces, shaking off excess.
- Fry in hot oil in small batches until crispy and golden, about 2-3 minutes; drain.
- Remove oil from wok and discard.
- Heat 1 tbsp oil in wok and stir-fry onion about 1 minute; add peas and carrots and cook another 30 seconds.
- Add sauce mixture to wok along with chicken pieces and stir to coat everything evenly.
- Serve at once with hot steamed rice.
Nutrition Facts : Calories 303.3, Fat 6.3, SaturatedFat 1.6, Cholesterol 125.9, Sodium 952.2, Carbohydrate 28, Fiber 3, Sugar 2.2, Protein 32.6
BLACK PEPPER CHICKEN CURRY
The next time you need an Indian food fix try this simple dish. I have slightly changed it from the original, created by the Michelin-starred chef Atul Kochhar.
Provided by Sackville
Categories Curries
Time 3h25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix together the salt, ginger paste, garlic paste, vinegar, turmeric and 1 tsp of the black pepper.
- Rub the chicken with this mixture, cover and leave in the fridge for 2-3 hours.
- Heat the oil in a wide frying pan.
- Add 2 tsp of the pepper, sauté briefly, then add the sliced onion.
- Cook until golden, then add the onion paste.
- Fry until golden again.
- Add the chicken with any marinade of juices and fry until almost dry.
- Add a little water, then cook the chicken until done, about 20 minutes.
- Sprinkle with the ginger strips, coriander and the remaining pepper.
- Serve hot with naan bread or over basmati rice.
Nutrition Facts : Calories 456.7, Fat 33.4, SaturatedFat 6, Cholesterol 69.6, Sodium 655.4, Carbohydrate 15.5, Fiber 2.5, Sugar 5.6, Protein 24.2
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#curries #weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #poultry #vegetables #asian #indian #easy #chicken #dietary #meat #chicken-breasts #onions #taste-mood #savory #4-hours-or-less
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