Ingredients
– 8 Pepper corns (Kalimirchi), 6 Coriander Roots (Dhania), 3 cms thinly sliced Ginger (Adrak)
– 625 ml Coconut milk, 2 thinly sliced Green chilli (Hari mirch), 1 Lime Peel, 4 shredded Lime Leaves (Nimbu Ke Patte), 1 kg cut into 8 pieces Chicken, 1 tblsp Fish Sauce, 3 tblsp Lime Juice (Nimbu Ka Raas) , 3 tblsp chopped Coriander (Dhania), To taste Salt (Namak)
Method
– Beat peppercorns, coriander roots and ginger together. Heat peppercorn mixture in a wok.
– Stir in chillies, coconut milk, lime peel and leaves. Heat to simmering point.
– Mix the chicken pieces.
– Cook over medium heat till the chicken is tender and liquid is reduced, it will take about 40 to 45 minutes. Mix fish sauce, salt and lime juice.