Indian black pepper curry

This Indian curry gets its kick from black pepper instead of chilli peppers. It's warming and packed full of flavour.

I got the idea from Olive Magazine, but changed it to fit my preferences.

Ingredients (3p):

• 400 gram chicken thighs • 400 gram green beans • 2 tbsp freshly grinded black pepper • 2 tsp coriander powder • 2 tsp cumin powder • juice of half a lemon • 1 large white onion • 4 garlic cloves • 2 tsp turmeric • thumbsize piece of ginger • 250 ml coconut milk • 50 gram green pepper corn • fresh coriander or spring onions • salt •

1. Slice your chicken in bite size chunks and marinade in the coriander, cumin, turmeric, lemon juice and black pepper with some oil. Pre-cook the green beans.

2. Chop up the onions, garlic and ginger. Heat up a large pan and stir-fry until golden. Add the marinated chicken.

3. As soon as the chicken is cooked, add the coconut milk and stir in the green pepper corns and drained green beans. Salt to taste.

4. Garnish with coriander or spring onions. Serve over white rice or naan bread.

Enjoy!