1. Wash chicken pieces with White Vinegar and 1 tsp turmeric powder.

2. Cut the dry cocunut and gently roast it in a pan. Roast the pepper corns and make a powder of coconut and pepper corns.

3. Heat oil in the pan, add ginger-garlicpaste, curry leaves, onion. Saute them until mild brown. Add mint and corriander. Saute for 30 seconds.

4. Add chicken, salt and mix them well until all the water evaporates.

5. Now add the grinded powder and mix well. Cook the chicken in low heat until it is done. If we want gravy we can add some water for the chicken to cook. When it is almost done add the garam masala powder.

6. Serve the pepper chicken hot with a rice dish. Hope you enjoy it.

We can make this as pepper chicken fry but removing the pieces from the curry and frying them in a pan of oil. Add little bit of gravy to the pieces. This is really something hot and tastes delicious.

Hope you enjoy my husbands favourite dish.