Free-range chicken in pepper coconut curry

Ingredients

• 1 kg of farm-raised chicken, cut into pieces
• ½ teaspoon of turmeric
• 1 teaspoon of ground black pepper
• 1 small piece of ginger, grated
• salt, to taste
• ½ coconut, in a creamy, smooth paste
• 2 tablespoons of black peppercorns
• 6 green chili peppers
• 1 clove of garlic (about 10 cloves), crushed
• 2 tablespoons of fennel seeds
• 1 teaspoon of garam masala
• 150 g of coconut oil
• One bunch of cilantro
• One sprig of mint
• Chicken broth, as needed

Wash the chicken, then mix it with the ginger, turmeric, ground pepper, and salt. Let it rest for 15 minutes.

In a mortar, grind the black peppercorns, green chilies, garlic, fennel, garam masala, cilantro, and mint with the salt until you have a smooth paste.

Mix this dough with the coconut flour.

Heat coconut oil in a frying pan. Pour in the mixture and cook until it loses its raw smell and becomes sticky.

Add the chicken and broth, then simmer over low heat until the fat rises to the surface.

Serve with chapati or idiyappam.