CARAMELIZED ONION &
BLACK PEPPER
CHICKEN
A subtly spiced curry, with lots of floral black pepper, ginger, and garlic. Slowly braised over a pile of caramelized onions!
Servings: 4| Total Time : 1 hour 15 minutes
Caramelized Onion and Black Pepper Chicken Curry
Yield: 41.5 lb boneless skinless chicken thighs 2 medium red onions, halved then sliced very thinly 5 garlic cloves, minced 1 packed tbsp ginger, minced 1 tbsp neutral oil (i use coconut oil) 1-2 tsp freshly cracked black pepper (+ more for seasoning chicken) ¼ cup heavy cream ¼ cup chopped cilantro
Prep time: 15 MinCook time: 30 MinInactive time: 30 MinTotal time: 1 H & 15 M
Ingredients
- 1.5 lb boneless skinless chicken thighs
- 2 medium red onions, halved then sliced very thinly
- 5 garlic cloves, minced
- 1 packed tbsp ginger, minced
- 1 tbsp neutral oil (i use coconut oil)
- 1-2 tsp freshly cracked black pepper (+ more for seasoning chicken)
- ¼ cup heavy cream
- ¼ cup chopped cilantro
Instructions
- Use a paper towel to remove any excess moisture from your chicken. Season one side of the chicken with a sprinkle of salt and pepper.
- In a large skillet, heat 1 tbsp oil over a medium-high flame. Add the chicken seasoning side down and sear for 2-3 minutes, or until it’s golden brown. Season the side that’s facing up before flipping and searing for 2-3 minutes.
- Remove the chicken to a plate and set aside.
- Preheat your oven to 300 F
- In the same pan, reduce your flame to medium and add the thinly sliced onions along with ½ tsp salt. Sautee, stirring often, for 15 minutes. They should become soft and slightly golden.
- Add the minced ginger and garlic. Saute for another 5 minutes.
- Pour in 1 cup water and stir well. Add back the chicken, bring to a simmer, and seal the top with either a lid or aluminum foil. Bake for 20 minutes.
- Remove from the oven and transfer chicken to a plate. Over a medium flame, add the fresh black pepper and ¼ cup heavy cream. Simmer until it reaches your desired consistency. Add back in the chicken and garnish with cilantro.