Ingredients

• 50 gms black pepper corns
• 100 gms cumin (whole)
• 25 gms turmeric
• 5 gms cloves
• 5 gms cinnamon

Roast, cool and grind the above ingredients and store in an air-tight container. Can keep for several months away from sunlight. To make a curry use 1 level dsp of the above powder for 1/2 kg of meat.

• 1 kg chicken thighs
• 2 dsps pepper powder (level)
• 1 can plum tomatoes
• 1 green chillies
• 1 cloves of garlic
• 2" cube of ginger
• 1 tbsp vinegar
• 2 tbsps oil
• 1 large onion sliced finely
• 1 can coconut juice (optional – if you want it mild

Method

Skin the chicken and marinate it with crushed garlic and ginger. To this add the vinegar and pepper powder and allow to stand for a few hours. Can be done the night before.

Heat the oil in a pot and fry the onions golden brown.

Then add the tomatoes and fry until oil separates.

Add the marinated meat and seal before adding the green chillies and a little water if needed to form the gravy.

Simmer until chicken is fully cooked.

Add salt to taste.