Pepper chicken

Ingredients

Cleaned chicken pieces, 600 g
Coconut oil, 5 tablespoons
Mustard seeds, 1 teaspoon
Coconut pieces, 2 tablespoons
(Optional) Cashew nuts, 10 pieces
Ginger (finely chopped), 1 tablespoon
Garlic (finely chopped), 1 tablespoon
Onion (finely chopped), 200 g
Tomato (finely chopped), 1 no.
Curry leaves A few
Green chilies, 3 no.
Turmeric powder, ½ teaspoon
Chili powder, ½ tablespoon
Coriander powder, ¾ tablespoon
Garam masala, ½ teaspoon
Fennel powder, 1 teaspoon
Pepper corns, 1 tablespoon
Hot water, 1 cup
Salt, to taste
Coriander leaves (chopped), to garnish

Preparation

• Heat oil in a pan and add mustard seeds. 
• Once it pops, add coconut pieces and cashews; sauté until little brown. 
• Add ginger, garlic and onion; sauté until the onion turns golden brown. 
• Add tomato, curry leaves and green chilies, sauté for two minutes. 
• Add spices and sauté until the tomato is mashed and oil separates. 
• Add chicken pieces, mix well and close for two minutes on low flame. 
• Open and add water, then mix well. 
• When the gravy thickens, add crushed pepper corns and add salt to taste. 
• Close and cook for another minute on low flame.
• Remove from fire and garnish with coriander leaves.

Your dish is ready to enjoy with rice and chapatti. Thank you :)