Add the pepper corns to the frying pan and quickly roast it. Let it
cool and grind to powder.
Add the dessicated coconut to the frying pan and quickly roast it
without browning it and set aside.
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
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.
When the chicken is cooked, Mix the dessicated coconut
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
This receipe is especially suited for a cold weather. Enjoy your meal
1kg chicken thighs cut into 4
2 small onions finely chopped
6 table spns black pepper corns
4 pods cardamom
2 table spns corriander powder
3 table spns refined cooking oil
3 table spns coconut oil
4 dried chilli
6 table spns dessicated coconut
1 teaspoon musturd seeds
salt to taste