Black Pepper Chicken (Kallil Chutta Kozhi Charu)

Cook Time 1 hour plus marinating time

Serves 4

Ingredients

6 chicken thighs, skin on and bone in

½ tsp turmeric

1 tsp salt

Juice of ½ lemon

4 tbsp coconut oil

10 curry leaves

1 tsp cumin seeds

4 large shallots, peeled and chopped

5cm piece of fresh ginger, finely grated

2 garlic cloves, peeled and chopped

1½ tbsp ground black pepper, coarse, plus extra to garnish

2 tsp garam masala

1 tsp Kashmiri chilli powder

4 cardamom pods, crushed

2 small green chillis, chopped (seeds removed)

500ml chicken stock or water

1 tbsp oil, for frying

4 tbsp coconut cream

½ cup coriander leaves, plus extra to serve

To Serve

Steam rice or roti

Method

Place the chicken thighs, turmeric, salt, and lemon juice into a medium-sized bowl, mix and allow to marinate for half an hour.

Meanwhile, place a heavy-based saucepan over medium heat. Add the coconut oil, curry leaves and cumin seeds. Heat for 2–3 minutes, allowing the cumin seeds to sizzle and pop, then add the diced shallots, ginger, and garlic. Cook gently until the shallots begin to soften and sweeten, stirring regularly. Turn up the heat and allow the shallots to caramelise for a further 1–2 minutes. Add the black pepper, garam masala, Kashmiri chilli powder and cardamom pods and cook for a further 1–2 minutes.

Add the chicken stock or water and bring to the boil.

Meanwhile, heat a non-stick pan over a high heat, add oil and fry the chicken thighs until golden brown on all sides. Add to the sauce, stir and bring back to the boil. Simmer for approx. 45 minutes, stirring occasionally, until the chicken is cooked through and the sauce has reduced and thickened around it. Add the coconut cream, coriander and a few grinds of fresh black pepper if required.

Serve with steamed rice or roti and garnish with fresh coriander.