Pepper chicken

Method

1. 1 Roast the black peppercorns in a dry pan for 40 seconds, then coarsely grind them, using up to 18g per batch.
2. 2 A large amount of pepper is the defining characteristic of this dish; too little pepper means it's just regular stir-fried chicken.
3. 3 Marinate the chicken with turmeric, crushed ginger and garlic, and half of the pepper for 30 minutes.
4. 4 Sauté curry leaves in coconut oil, then stir-fry shallots for 10 minutes until softened and sweet.
5. 5 Add the chicken and stir-fry for 15 minutes over medium heat until the liquid is released and evaporates completely.
6. 6 Sprinkle with the remaining pepper and toasted shredded coconut, then stir for 90 seconds until dry.