Black pepper chicken from The Flavor Equation: The Science of Great Cooking Explained: More Than 100 Essential Recipes (page 260) by Nik Sharma

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Plain rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • okcook on February 11, 2025

    I made half a recipe. This called for 400 grams sliced onion. This a lot. One could easly use half. Easy recipe and concur with those who say the onions need way more cooking. I cooked mine for 15 minutes then added the chicken to summer until done. Good flacours. Quite mild so of course i had to add some chili.

  • DFarnham on August 13, 2024

    Great dish, although we did tweak it a bit by adding a couple Thai chilies, more cracked pepper and salt. Agree with everyone that the dish does take longer. Our sauce also got runny so we scooped out the chicken and cranked up the heat to reduce it a bit. Tossed it back in and served over rice.

  • amandaeats on January 28, 2022

    Found this by using the recipe search feature on EYB. I wouldn’t have given the recipe a 2nd thought when I read the book, but I had all the ingredients and gave it a shot - and I AM GLAD! This was easy, affordable, and more importantly, delicious. Will be making again. I also recommend cooking the onions and chicken longer than outlined

  • anya_sf on January 22, 2022

    Easy to make and quite good. Like TrishaCP and darcie_b I also cooked the onions and chicken a bit longer. Oddly, the coconut milk got thinner as it cooked rather than thicker. I added cooked cauliflower florets at the end, which also tasted great in the sauce; next time I may add something green like baby spinach. The recipe doesn't call for lime, but the photo shows one, so I squeezed one into the sauce at the end and liked the extra flavor.

  • TrishaCP on October 23, 2021

    I thought this was exquisite. This recipe really highlighted the floral and heat notes of the pepper and the earthiness of the turmeric. (The recipe also uses fennel and coriander, but they were more background players.) I did marinate overnight, and I would add that I think you should use the freshest and best quality spices that you can for this one. I agree with Darcie that the cooking times were off. I doubled the time for cooking the onions, as well as the chicken. (And the onion could have gone longer.)

  • darcie_b on January 18, 2021

    Delicious dish that is more than the sum of its parts. It took longer to cook than the recipe states.

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