Malabar Pepper Chicken
Ingredients
1kg chicken thighs cut into 4
2 small onions finely chopped
6 table spoons black pepper corns
4 pods cardamom
2 table spoons coriander powder
3 table spoons refined cooking oil
3 table spoons coconut oil
4 dried chilli
6 table spoons desiccated coconut
1 teaspoon mustard seeds
curry leaves
Method
Add the pepper corns to the frying pan and quickly roast it. Let
it cool and grind to
powder.
Add the desiccated coconut to the frying pan and quickly roast it
without browning it and
set aside.
Add the refined oil to the pan and add the cardamom pods. Fry until
it gives out an aroma,
then add the onions. Fry the onions until it turns transparent.
Add the chicken pieces and fry until it turns colour. Add the salt,
pepper powder and
coriander powder and cook covered under a low fire for 20 minutes
stirring occasionally
to prevent burning.
When the chicken is cooked, mix the desiccated coconut
Heat another frying pan and fry the mustard seeds curry leaf and
the dry chill is in
coconut oil. Add this to the chicken and serve hot with rice.