Keralan Chicken Pepper Fry Recipe - Great British Chefs

Ingredients

• coconut oil, or vegetable oil, for frying
• 4 cloves
• 1/2 cinnamon stick
• 3 green cardamom pods
• 2 tsp fennel seeds
• 200g of shallots, finely chopped
• 1 sprig of curry leaf
• 2 tsp ginger-garlic paste
• 4 large tomatoes, sliced
• 2 1/2 tsp ground coriander
• 3/4 tsp ground turmeric
• 1/2 tsp red chilli powder
• 1 tsp freshly ground black pepper, plus extra to garnish
• 300g of boneless chicken thighs, chopped into bite-sized pieces
• 1/2 lemon, juiced
• 1 handful of fresh coriander, chopped
• sea salt, to taste
• flatbreads, such as Malabar parotta, or cooked rice, to serve