Coffee estate Peppercorn Chicken - Indian Supper Club

Ingredients

• 500g chicken thighs (or 6 pieces)- skin removed, and small incisions made on both sides
• ½ tsp turmeric
• 2 ½ tsp freshly ground black pepper
• Juice of a full lemon
• ½ tsp Salt- to taste
• 1 tsp green peppercorns (fresh, or in brine) – drained & slightly smashed
• ½ cup coconut milk- to thicken sauce / or more to blush if it is too spicy for you
• About ½ tsp freshly ground white pepper + 1 long pepper (piper longum) powdered (optional, adds a lemony taste)
• To prepare Pepper Bouillon:
• 4 tbsp good quality black peppercorns (Telicherry)
• 1 heaped tsp cumin
• 4 large cassia/cinnamon pieces (4 cm)- broken up
• 8 cloves
• 3 tejpatta- broken up into small pieces
• 3 shallot- topped, tailed & peeled- smashed with the heel of your hand or a pestle
• 6 cloves garlic- smashed with peel
• 1 ½ cups hot water
• 8 cardamoms- slightly crushed
• 6 sprigs of fresh coriander/ or fresh curry leaves
• ¼ tsp salt