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Black Lime Chilli Chicken Curry in a bowl

Black Lime Chilli Chicken Curry Recipe

Prep time: 1 hour 5 mins

Serves: 4

Recipe shared with permission from Australian Black Limes

Ingredients for Black Lime Chilli Chicken Curry

  • 200g brown onion peeled and quartered
  • 4 cloves of garlic, peeled and whole
  • 4 tbsp olive oil
  • 20 black peppercorns
  • 20 cardamom pods
  • 1 cinnamon stick
  • 800g skinless chicken thigh, chunky pieces
  • 3 rounded tsp coriander powder
  • 1/2 flat tsp ginger powder
  • 1 rounded tsp of turmeric powder
  • 2 rounded tsp cumin powder
  • 1 flat tsp Australian Black Lime Chilli powder
  • salt and pepper
  • 1/4 cup full cream natural yoghurt, room temperature
  • 1 round tsp cornflour
  • 1 handful fresh coriander, roughly chopped, garnish
  • 4 serves rice

Ingredients for Cucumber Salad

  • 200g baby cucumbers, finely sliced
  • 30g red onion, finely sliced
  • 1 tbsp fresh mint leaves, roughly chopped
  • 1/4 cup full cream natural yogurt, chilled

Method

  1. Use a food processor to purée onion and garlic then set aside. Heat 2 tbsp of oil in a large non-stick frying pan on a medium flame.
  2. Fry the peppercorns, cardamom and cinnamon until the spices become aromatic.
  3. Add the chicken and sauté until browned on the outside but only partly cooked inside.
  4. Transfer the chicken to a bowl and discard the pods and seeds.
  5. Pour any of the remaining pan juices into the chicken bowl, set aside for later.
  6. Using the same pan, sauté the onion mix for about 8 minutes on a medium flame in 2 tbsp of oil.
  7. Cook until tender and clear, not browned.
  8. Add a cup of cool water and the ground spices into the pan and stir into a thin sauce.
  9. Once the sauce is hot add the chicken, salt and pepper. Simmer for about 20 minutes.
  10. Add some water if the pan gets too dry. In the meantime, steam the rice.
  11. Next make the cucumber salad by mixing the salad ingredients gently in a bowl.
  12. Before adding yoghurt to the curry, mix cornflour into the yoghurt. The yoghurt being at room temperature and mixed with cornflour will prevent it from splitting when it goes into the hot curry.
  13. Once the chicken has cooked through and the sauce is rich and thick then stir the yoghurt mixture into the curry. Heat it through for a few minutes until it is hot.
  14. Serve the chicken curry with cucumber salad and rice. Garnish with fresh coriander.

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