Chicken Pepper Curry with Rice
This dish features tender chicken simmered in a fragrant curry sauce with plenty of black pepper, onions, tomatoes, and spices. Served with fluffy rice, it’s a warming bowl that balances savory, earthy, and lightly spicy notes.
Prep: 15 minutes
Cooking: 35 minutes
Total: 50 minutes
Servings:4
Ingredients
For the Chicken Curry
500 g (1 lb) chicken breast or thighs, cut into bite-sized pieces
2 tbsp oil
1 large onion, finely chopped
2 garlic cloves, minced
1-inch piece ginger, grated
2 medium tomatoes, chopped
2 green chilies
2 tsp freshly ground black pepper
1 tsp cumin powder
1 tsp coriander powder
½ tsp turmeric powder
1 tsp garam masala
½ cup coconut milk
Salt, to taste
Fresh cilantro, chopped
For the Rice
1 ½ cups basmati rice
3 cups water
½ tsp salt
1 tsp oil
Instructions
Step 1: Cook the Rice
Rinse rice until water runs clear.
In a pot, bring water, salt, and oil to a boil.
Add rice, cover, and cook on low for 15 minutes.
Fluff and set aside.
Step 2:Make the Curry Base
Heat oil in a deep pan. Add onions and saute until golden.
Add garlic, ginger, and chilies; cook 1–2 minutes.
Stir in tomatoes, cooking until softened.
Step 3: Spice It Up
Add pepper, cumin, coriander, turmeric, and salt. Cook 2 minutes until fragrant.
Add chicken, stirring well to coat in spices.
Cook until lightly browned.
Step 4:Simmer Curry
Pour in ½ cup water (or coconut milk for creamy version).
Cover and simmer 15–20 minutes until chicken is cooked through and sauce thickens.
Stir in garam masala at the end.
Step 5:Serve
Spoon rice into bowls.
Top with pepper chicken curry.
Garnish with cilantro and an extra grind of black pepper.
Notes & Tips
More heat → Add extra black pepper or red chili flakes.
Creamy style → Use coconut milk for a South Indian flair.
Thicker curry → Simmer uncovered for a few minutes longer.
Veggie add-ins → Bell peppers, spinach, or peas pair well.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes! It tastes even better the next day as the flavors deepen. Store in the fridge for up to 3 days.
Q: Can I use bone-in chicken?
A: Absolutely – just increase simmering time to ensure it’s fully cooked.
Q: Can I make it without coconut milk?
A: Yes, just use water or chicken broth for a lighter curry.
Nutritional Information
Calories: ~520
Protein: 36g
Carbs: 58g
Fat: 15g
Fiber: 4g
Sugar: 6g