Indian · Dinner
Spicy Chicken Curry with Black Pepper (High-Protein)
Boneless chicken thighs and chana dal simmer together in a black pepper and onion-tomato base, finished with a coarse pepper-cumin tempering. The added lentils and soft-boiled egg push protein well past a standard curry while keeping the fiery, peppery Chettinad-style character intact. Served with cauliflower rice.
$5
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
598Calories
58.3gProtein
26.8gFat
30.1gCarbs
6.4gSugar
9.8gFiber
612mgSodium
423mgChol
10.9gSat Fat
1180mgPotassium
135mgCalcium
6.1mgIron
1.4mcgVitamin B12
16mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cut the chicken into chunks, mince the garlic and ginger, slice the onion, and chop the tomato.
2
Toast
Heat the coconut oil in a heavy pan over medium heat 30 seconds until shimmering, then toast the cumin seeds and curry leaves until they crackle.
3
Sauté
Add the onion and cook over medium heat 5 minutes, stirring occasionally, until softened and lightly browned.
4
Bloom
Stir in the garlic, ginger, turmeric, and cracked black pepper; cook over medium heat 1 minute until fragrant and darkened.
5
Simmer
Add the tomato and cook over medium heat 4 minutes, mashing with a spoon, until it collapses into a thick paste.
6
Braise
Add the chicken and stock, cover, and simmer over medium-low heat 15 minutes, stirring once, until cooked through.
7
Finish
Stir in the cooked chana dal and coconut milk; simmer uncovered over low heat 5 minutes until the sauce thickens and clings to the chicken, then season with salt.
8
Rest
Boil the egg in simmering water for 6 minutes, transfer to cold water, peel, and let the curry rest 10 minutes off heat.
9
Plate
Spoon the curry over cauliflower rice in a shallow bowl and top with the halved soft-boiled egg.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz454g boneless chicken thigh
- 2/3 cup130g chana dal, cooked
- 22 eggs
- 11 onion
- 11 tomato
- 4 cloves4 cloves garlic
- 11 inch (26g) fresh ginger
- 2 tbsp2 tbsp black pepper
- 1 tsp1 tsp cumin seeds
- 1/2 tsp1/2 tsp turmeric
- 16-20 curry leaves
- 2 tbsp2 tbsp coconut oil
- 4 tbsp60ml coconut milk
- 2/3 cup160ml chicken stock
- salt, to taste
- 2 cup200g cauliflower rice, for serving
