Marinade

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800g chicken thighs or 10 chicken drumsticks

Half tsp black peppercorns, crushed

2 tbsp lemon juice

Half tsp salt

2 tsp ginger, grated

4 cloves of garlic, minced

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Black Pepper Spice Mix

2 tsp black peppercorns

1 tsp cumin

1 tsp fennel seeds

3 cloves

1 tbsp coriander seeds

1 dried red chilli

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Masala

1 tbsp coconut oil

10-15 curry leaves

2 medium sized onion, sliced

7cm piece cassia (cinnamon)

2 black cardamom (optional to add a smoky flavor)

3 green chilies, slit (or to taste)

2 tomatoes, chopped

1 tsp turmeric powder

Salt to taste

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1. Skin the chicken pieces and trim off any excess fat. If using thigh fillets chop them into bite size pieces. Marinate the chicken with lemon juice, salt, pepper, ginger and garlic for 20-30 minutes.

2. In a dry pan heat the whole spices for the black pepper masala until aromatic. Remove and put into a bowl and allow them to cool. Put the toasted spices into a spice grinder and blend to a fine powder.

3. Heat oil in a pan on a medium heat and add the curry leaves, cassia bark, sliced onions, and a little salt. Sauté until the onions turn a golden brown.

4. Add the chopped tomatoes and cook until the tomatoes start to break down and turn mushy then add the sliced green chilies.

5. Add pepper masala and turmeric then sauté for a minute.

6. Turn the heat up and add the marinated chicken. Mix well and seal the meat with the masala. Place the lid of the pan and reduce the heat to the lowest setting cook for 30 minutes. Once the chicken is cooked turn up the heat and stir fry to reduce any remaining juice and intensify the flavor. This is a dry curry but if you prefer a sauce that's fine too. Turn the heat off and let the dish sit with the lid closed for few minutes before serving.