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Indian Pepper Chicken (serves 4)


• 8 chicken thighs, skin on, bone in

• 2 teaspoons ground Malabar pepper

• 1 teaspoon sea salt

• 4 tablespoons ghee or olive oil

• 1 large onion, diced

• 2 garlic cloves, finely chopped

• 1 teaspoon curry powder

• 1 teaspoon turmeric

• 1 teaspoon ancho chilli powder

• 1 teaspoon ground cumin

• 4 sprigs of fresh curry leaves

• 475 ml chicken stock

• 70g raisins or dried dates (optional)

• naan bread, to serveMAKING CARBS COUNT


Sprinkle the chicken thighs with the

pepper and salt, making sure they are

completely coated.

Set a large frying pan over a medium-high

heat and add 3 tablespoons of the ghee

or oil. Put the chicken skin side down in

the pan and sauté for about 4 minutes,

until golden brown. Turn the chicken over

and brown the other side, then transfer to

a large plate.

Add the remaining ghee or oil to the pan,

and add the onion and garlic and cook

until golden brown (about 5 minutes). Add

the curry powder, turmeric, chilli powder

and cumin, and stir to combine. Cook for

2 minutes.

Return the chicken to the pan, skin side

down, and top with the curry leaves. Pour

over the chicken stock and bring to the

boil, then reduce the heat to a simmer and

cover the pan with a lid or foil. Cook for

30 minutes.

Remove the lid and toss in the raisins or

dates. Turn the chicken thighs over and

continue to cook uncovered for another

30 minutes.

Serve the chicken with the sauce, and

warm naan bread.




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Recipe by Valerie Aikman-Smith

courtesy of Ryland Peters & Small.

Photograph by Erin Junkel.

CARB COUNT: the curry itself is low

in carbs, but do check the carb count

on the dried dates (if you use them)

and the naan bread, as both with be

high in carbs while the spices and

chicken are not.


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