Chicken Chettinad (South Indian Pepper Curry)

• 2 tsp Black peppercorns
• 2 tsp Ground coriander
• 1 tsp Ground cumin
• 3 pieces Dried red chili
• 120 g Fresh coconut
• 2 tbsp Vegetable oil
• 20 leaves Fresh curry leaf
• 1 large Yellow onion
• 25 g Ginger root
• 5 cloves Garlic
• 450 g Tomato, ripe
• ½ tsp Ground turmeric
• 1 ½ tsp Fine sea salt
• 800 g Chicken thighs, boneless, skinless
• 250 ml Water

1. Toast the black peppercorns, ground coriander, ground cumin and dried red chili in a dry wok over a medium heat for 1 to 2 minutes, stirring, until fragrant. Tip into a mortar or spice grinder and grind to a coarse powder. Set aside.
2. In the same wok, toast the fresh coconut over a medium heat for 3 to 5 minutes until lightly golden in places. Add the water and blend or grind to a smooth paste, adding a splash more water if needed to help it move. Set aside.
3. Heat the vegetable oil in a large frying pan over a medium heat. Add the fresh curry leaf and let it sizzle for 20 to 30 seconds, then add the yellow onion with a pinch of the fine sea salt. Cook for 8 to 10 minutes, stirring, until soft and starting to colour.
4. Grate the ginger root and crush the garlic, then stir both into the onions. Cook for 1 to 2 minutes until the raw smell has gone. Stir in the ground turmeric and cook for 30 seconds.
5. Add the tomato and the remaining fine sea salt, then cook for 8 to 10 minutes, stirring, until the tomatoes break down and the oil starts to separate at the edges. Stir in the ground spice mix from step 1 and cook for 1 minute. Add the chicken thighs and turn to coat well.
6. Pour in 150 ml of the water and bring to a gentle simmer. Cover and cook for 18 to 22 minutes, stirring once or twice, until the chicken is tender and cooked through. If the pan looks dry at any point, add a splash of the remaining water.
7. Stir in the coconut paste and simmer gently, uncovered, for 4 to 6 minutes until the curry thickens and smells fragrant. Taste and adjust with a pinch more fine sea salt if needed. Rest off the heat for 2 minutes before serving.

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