Boil the chicken in about 1/2 cup of water with a little salt and the peppercorns till tender.
Heat oil in a pan and fry the onions. Slit green chillies, ginger and garlic till golden brown.
Add the boiled chicken, chilli powder and pepper powder. Cook till semi-dry.
Stir in the chopped mint and coriander leaves and fry for few more minutes.
Serve with rice or bread.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.