Chettinad Pepper Chicken

Ingredients

• Fresh coriander leaves (1 handful, chopped)
• Oil (2 tablespoons)
• Salt (to taste)
• Lemon juice (1 tablespoon)
• Coconut milk (1 cup)
• Cardamom pods (3)
• Cloves (3)
• Cinnamon stick (1)
• Fennel seeds (1 teaspoon)
• Cumin powder (1 teaspoon)
• Coriander powder (1 teaspoon)
• Red chili powder (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Curry leaves (10)
• Ginger (1 inch piece, finely chopped)
• Tomato (1, chopped)
• Onion (1, finely chopped)
• Black peppercorns (1 tablespoon, coarsely ground)
• Chicken (500g, boneless and cut into pieces)

Instructions

1. Heat oil in a pan over medium heat.
2. Add the cinnamon stick, cloves, and cardamom pods. Sauté for a minute until fragrant.
3. Add the finely chopped onions and curry leaves. Sauté until the onions turn golden brown.
4. Add the finely chopped ginger and continue to sauté until the raw smell disappears.
5. Next, add the chopped tomatoes and cook until they become soft and mushy.
6. Add the turmeric powder, red chili powder, coriander powder, cumin powder, and fennel seeds. Mix well to combine with the onion and tomato mixture.
7. Add the chicken pieces to the pan and stir well to ensure they are coated with the spice mixture.
8. Cover the pan and allow the chicken to cook for about 10 minutes, stirring occasionally to prevent sticking.
9. Add the coarsely ground black peppercorns and stir well to combine.
10. Pour in the coconut milk and lemon juice. Mix well to combine and ensure the chicken is fully immersed in the sauce.
11. Cover the pan again and simmer for another 10-15 minutes, or until the chicken is fully cooked and the flavors have melded together.
12. Season with salt to taste, and garnish with fresh coriander leaves before serving.
13. Serve your Chettinad Pepper Chicken hot with a side of steamed rice or roti for a complete meal.