Pepper Coconut Chicken

In true Keralite style, this pepper chicken recipe calls for coconut. Definitely not for someone who dislikes coconuts, as you can definitely taste the grit that comes from the coconut.

Ingredients:

1 medium sized chicken (cut into 20 parts)

1 tbsp chilli powder

1 tsp turmeric powder

1 cup water

coconut oil

salt and sugar to taste

fresh coriander leaves to garnish

Grind till smooth:

1 cup grated coconut

1 tbsp pepper corn

2 tsp cumin seeds

2 tsp fennel seeds

2 cm ginger

5-6 pips garlic

2 stems curry leaves

2 tbsp coconut oil

Method:

1. Marinate the chicken with the chilli and turmeric powder, and salt. Leave aside while you prepare the ingredients for grinding.

2. Add the ground paste into a wok / kadai (without any oil), and fry for a bit before adding the chicken. Add water and bring to a boil.

3. Then cover and let it continue to cook over a medium fire for about 30 minutes until the gravy starts to thicken but be sure to stir every 10 minutes, to ensure that it doesn't start burning.

4. One the gravy has thickened, continue to cook without cover.

5. Add 2 tsp of coconut oil around the sides of the dish, to increase the flavour.

6. Cook till dry, turn off the fire and add the coriander leaves.

7. Leave covered for 10-15 minutes before serving.