Peppercorn Chicken Curry

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Enjoy the fragrance of peppercorn and coconut milk in this chicken curry. 
Preparation time10 minutes
Cooking timeLow 8 hours/High 4 hours
Serves4 - 6


2 Tbs olive oil
6 chicken thigh cutlets, fat & skin removed
1 red onion, roughly chopped
1 red capsicum, roughly chopped
3 garlic cloves, finely grated
3 tsp ginger, finely grated
3 Tbs red curry paste
400ml tin coconut milk
3 stems young green peppercorns in brine, drained
150g sugar peas, trimmed, cut in half on the diagonal
Garnish with coriander leaves and cashew nuts, roughly chopped
Steamed rice, to serve


1. Using the Browning mode, heat the oil on SEAR. When pre-heated and READY appears in the LCD screen, PRESS START. Cook the chicken, in batches until browned. Remove from pan.

2. Add onion and capsicum, cook, stirring occasionally until soft. Add the garlic, ginger and red curry paste and stir until fragrant.

3. Add coconut milk, brown sugar and fish sauce. Stir and add peppercorns.

4. Place the lid on. Using the Slow Cooker mode, cook on LOW for 8 hours or HIGH for 4 hours.

5. Garnish with coriander and chopped cashews, and serve with steamed rice.