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

How to Make Malabar Pepper Chicken

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