Pepper Chicken Curry



  • 1 Free range Chicken Jointed for sautéing & skin removed
  • 6 green chillies Four long fat ones and two short hot ones
  • 8 Cloves Garlic
  • 3 Lemons
  • 2 teaspoons Turmeric Powder
  • 1 teaspoon cumin seed
  • Sunflower Oil
  • 2 medium Onions Chopped
  • 2 teaspoons Crushed coriander seeds
  • 2 teaspoons Cracked Black pepper
  • 12 Fresh curry leaves
  • Fresh Coriander
  • ½ Cucumber
  • 100 ml Natural Yoghurt

Spiced Red Bean Salad

  • 1 tin red kidney bean Drained and rinsed
  • 1 Red Onion
  • 1 bunch Coriander
  • of one Lemon
  • 2 teaspoons Toasted cumin seeds
  • Salt & Pepper


Puree the chilies and garlic in a food processor, add a little oil if it does not puree.

Place the chilies and garlic into a bowl with the lemon juice, turmeric and mix.

Add the jointed chicken, mix well and leave to marinate while you do the next step.

Fry the cumin in a little oil and then add the chopped onion and fry until soft.

Add the crushed coriander seeds and fry for another minute and then add the black pepper and the curry leaves.

The next step is to add the jointed chicken and all the marinating ingredients.

Turn the fowl over so that they are evenly coated. Cook on a low heat for about 40 mins turning occasionally until they are browned and cooked through.

Serve with chopped coriander and chopped cucumber mixed with the yoghurt.

You can drizzle this over the chicken or serve separate.

Spiced Red Bean Salad

Drain and rinse the kidney beans and place into a large bowl.

Slice the red onion finely and combine with the beans.

Toast the cumin seeds and allow to cool before adding to the salad.

Chop the washed coriander and toss through the salad.

Season with salt and pepper and the juice of one lemon.

Serve with the pepper chicken curry.

As seen in the LifeStyle FOOD Channel production The Best In Australia. For more recipes from the series visit

Posted by c55 in : poultry, No Comments on Pepper Chicken Curry


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