Black Pepper Chicken

Ingredients

• Chicken - 1/2 kg
• Onion - 2 whole
• Tomato - 2 whole
• Black pepper powder - 5 tbsp
• Ginger-garlic paste - 2 tbsp
• Green chili - 2 whole
• Capsicum (medium) - 2 whole
• Turmeric powder - 1 tsp
• Coriander powder - 1 tbsp
• Chili powder - 1/2 tsp
• Soy sauce - 1 tsp
• Curry leaves
• Coriander leaves
• Salt
• Chicken stock - 1 cup
• Coconut oil

Instructions

1. 1Combine the chicken with 4 tbsp black pepper powder and salt, then cook in a pressure cooker until it reaches 1 whistle; drain the stock into a bowl and reserve it for later use.
2. 2Heat coconut oil in a large skillet over medium heat, add 2 tbsp ginger-garlic paste and sauté until fragrant and lightly golden.
3. 3Add 2 whole onions (chopped), curry leaves, 2 whole green chilies (slit lengthwise), 2 whole capsicums (chopped) and 2 whole tomatoes (chopped); sauté until the vegetables are softened and the tomatoes begin to break down.
4. 4Stir in 1 tsp turmeric powder, 1/2 tsp chili powder, 1 tbsp coriander powder, the remaining black pepper powder and salt, then pour in 1 cup of the reserved chicken stock and bring to a boil; let it boil for 2 minutes so the spices bloom.
5. 5Add the cooked chicken pieces and sauté until the sauce reduces and the chicken is coated and fairly dry, so the flavors concentrate.
6. 6Stir in 1 tsp soy sauce, taste and adjust seasoning if needed, then remove from the heat and sprinkle with coriander leaves.
7. 7Serve hot with steamed rice or roti for a simple, peppery meal.