Black Pepper Chicken

Recipe by: Priyanka
Saved as a favourite by 13 cook(s)


Ready in 20 minutes
This versatile dish is a South Indian speciality. You can serve it with rice and a raita, or build a western style meal around it by serving it with mashed potatoes or a salad.


Serves: 4
  • 400g skinless, boneless chicken breast, cut into 5cm cubes
  • 1 teaspoon black peppercorns
  • 4 tablespoons oil
  • 1 teaspoon ground coriander
  • 3/4 teaspoon salt, or to taste
  • 50g chopped cashews
  • 2 teaspoon lemon juice

Preparation method

Prep: 5 minutes |Cook: 15 minutes
1. Dry roast the peppercorns in a hot pan until fragrant, about 2 minutes and then coarsely crush them. Heat the oil over a medium flame. When hot, lower the flame to low and add the peppercorns and fry, stirring for about 2 minutes.
2. Add the chicken pieces, coriander and salt and continue stir frying for another 10 minutes. Finally add the cashew nuts and lemon juice and fry for 1 minute. Serve warm.