1. Add the pepper corns to the frying pan and quickly roast it. Let it cool and grind to powder.

2. Add the dessicated coconut to the frying pan and quickly roast it without browning it and set aside.

3. Add the refined oil to the pan and add the cardomom pods. Fry until it gives out an aroma, then add the onions. Fry the onions until it turns transparent.

4. Add the chicken pieces and fry until it turns colour. Add the salt, pepper powder and corriander powder and cook covered under a low fire for 20 minutes stirring occasionally to prevent burning.

5. When the chicken is cooked, Mix the dessicated coconut

6. Heat another frying pan and fry the musturd seeds curry leaf and the dry chill is in coconut oil. Add this to the chicken and serve hot with rice.

This receipe is especially suited for a cold weather. Enjoy your meal