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Spicy Pepper Chicken Curry

Spicy Pepper Chicken Curry reads citrus 5.3, allium 5.0 and sourness 4.8 on Palate's 0–10 flavor X-ray — a Indian main, about 1 hr 4 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.9 / 10
• Sweet & Fruity — 3.5 / 10
• Sour & Bright — 6.7 / 10
• Bitter & Earthy — 2.5 / 10
• Rich & Fat — 5.4 / 10
• Aromatic & Spice — 5.8 / 10

The measured notes (of 18)

Citrus 5.3 · Allium 5.0 · Sourness 4.8 · Richness 4.8 · Umami 4.4 · Salinity 4.2 · Warm Spice 3.4 · Herbaceous 3.1 · Sweetness 3.0 · Heat 2.9 · Earthy 2.3 · Fruity 2.0 · Nutty 1.7 · Floral 1.7 · Bitterness 1.3

What's in it (16)

• boneless chicken — 907 g
• whole black peppercorns — 30 g
• coriander seeds — 15 g
• cumin seeds — 5 g
• cinnamon — 2 g
• vegetable oil — 41 g
• yellow onions — 220 g
• garlic — 18 g
• ginger — 30 g
• tomatoes — 240 g
• turmeric — 5 g
• cayenne pepper — 3 g
• salt — 5 g
• water — 237 g
• cilantro — 15 g
• lemon juice — 30 g

Time & effort: about 1 hr 4 min · effort: involved

Nutrition (per 100 g, engine-estimated): 122.2 kcal, 16.7 g protein, 4.9 g fat, 3.4 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Toast the peppercorns, coriander seeds, cumin seeds, and cinnamon stick in a dry skillet over low heat, shaking often, until fragrant, 2-3 minutes; grind to a coarse powder in a spice grinder or mortar and pestle.
2. Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over medium-high heat. Working in two batches, sear the chicken until deeply golden on both sides, 3-4 minutes per side; transfer to a plate.
3. Add the remaining 1 tablespoon oil to the pot, then the onions; sauté, stirring occasionally, until deeply golden, 8-10 minutes.
4. Add the garlic and ginger and sauté until fragrant, about 1 minute.
5. Stir in the tomatoes, turmeric, cayenne, and the ground spice mix; cook, stirring often, until the tomatoes break down and the mixture separates from the oil, 5-7 minutes.
6. Return the chicken along with its juices to the pot, add the salt and water, and bring to a simmer.
7. Cover and simmer until the chicken is tender and cooked through (internal temperature 165°F), 21-23 minutes, stirring occasionally.
8. Uncover and increase the heat to medium-high; reduce the sauce to a thick, clinging consistency, 5-8 minutes.
9. Off heat, stir in the lemon juice and cilantro; season with more salt to taste and serve.

Dishes with a similar flavor shape

• Coconut Lentil Dal with Rice — Indian
• Spiced Lamb and Rice Stuffed Cabbage — Middle Eastern
• Chana Masala with Basmati Rice — Indian
• Yellow Split Pea Dal with Tomato — Indian
• Loaded Beef Burrito Bowl with Cilantro Lime Rice — Tex-Mex

Keep reading: what citrus, allium, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.