Slow Carb Peppery Chicken Curry

If you haven’t noticed by now, I’m a bit obsessed with curries.  I could quite easily eat them 7 days a week and fill the whole blog with them, but I imagine that not everyone else feels the same way.

This curry, in particular, caught my eye because it of the rice wine vinegar and fresh ground black pepper, I thought it’d have a bit of a tangy flavor and didn’t sound like anything I’d ever tried before.

I wasn’t disappointed.  I doubt it’ll become a staple in my house, but I thought it had an interesting flavor and was really easy to prepare.

The recipe is from another blogger who adapted it from the Sydney Morning Herald’s Good Living section on June 15th, 2010.   Definitely check out her page because my pictures don’t do the food justice… and hers are outstanding!

Slow Carb Chicken Curry Recipe
Slow Carb Peppery Chicken Curry

serves 2


  • 2 chicken thigh cutlets, approx 400g, chopped into 2.5cm (1″) pieces
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 tblsp rice wine vinegar
  • 1/2 tsp ground turmeric
  • Pinch of saffron  ( I skipped this because I didn’t have it on-hand)
  • 2 tsp ground black peppercorns
  • 2 onions
  • 2 tblsp oil (I use macadamia nut oil but any standard cooking oil should do)


1.  Mix together the garlic, ginger, salt, vinegar, turmeric, and 1 teaspoon of black peppercorns.  Spread over the chicken in a shallow bowl and leave to marinate.

2.  Peel and chop one onion.  Place the onion in a food processor and blend to a paste.  Slice the remaining onion and set aside

3.  Heat the vegetable oil in a deep saucepan.  Add sliced onion and 1 teaspoon of pepper and cook for 10 minutes, until golden.  Add onion paste and cook over low heat for 10 minutes until golden brown.

4.  Add chicken and marinade and cook, stirring to coat all sides and brown the meat.

5.  Add 150 ml of water, bring to a simmer and cook over low heat for 20 minutes, until the chicken is tender.

6.  Serve the chicken with rice, and with extra ground black pepper.

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