Ingredients:

• 1kg – Chicken thighs, cut into 4
• 2 – small onions, finely chopped
• 6 tbsp – black pepper Corns
• 4 – pods of Cardamom
• 2 tbsp – coriander powder
• 3 tbsp – refined cooking oil
• 3 tbsp – Coconut oil
• 4 – dried chillies
• 6 tbsp – desiccated Coconut
• 1 tsp – Mustard Seeds
• Curry leaves
• Salt to taste

Method:

1. Add the pepper corns to the frying pan and quickly roast it.
2. Let it cool and grind to powder.
3. Add the desiccated coconut to the frying pan and quickly roast it without browning it and set it aside.
4. Add the refined oil to the pan and add the cardamom pods.
5. Fry until it gives out an aroma, then add the onions. Fry the onions until it turns transparent.
6. Add the chicken pieces and fry until it turns colour.
7. Add the salt, pepper powder and coriander powder and cook covered under a low fire for 20 minutes stirring occasionally to prevent burning.
8. When the chicken is cooked, mix the desiccated coconut.
9. Heat another frying pan and fry the mustard seeds, curry leaves and the dry chillies in coconut oil.
10. Add this to the chicken and serve hot with rice.

Recipe courtesy of Rathi Suresh