Pepper Chicken Chettinad

Serves: to serve 2 - 3

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ready In: 30 mins

8 oz - chicken breasts

1 large - onion

2 tablespoons - vegetable oil

1 tablespoon - mustard seeds

1 tablespoon - cumin seeds

½ teaspoon - turmeric powder

1 teaspoon - ginger-garlic paste

10 - curry leaves

3 - green chilies

2 - tomatoes

1 teaspoon - coriander powder

1 teaspoon - cumin powder

1 teaspoon - salt

1 teaspoon - freshly-ground black pepper

2 pods - cardamom

2 sticks - cinnamon

3 - cloves

1 teaspoon - red chili powder

1 tablespoon - freshly chopped coriander leaves

Remove any skin from the chicken, cut it into large bite-size pieces then set it aside. Peel and slice the onion and roughly chop the tomatoes.
Heat the oil in a large frying pan (skillet) and add the mustard seeds, cumin seeds, sliced onion, turmeric, ginger-garlic paste, curry leaves and green chilies. Mix together and sauté for 2-3 minutes over a medium heat. Add the tomatoes, coriander powder, cumin powder and salt and mix well. Allow to cook for 2-3 minutes, then stir in the cardamom, cinnamon, cloves and red chili powder and cook for several minutes until the raw smell of masala vanishes.
Add in the chicken pieces, mix well, cover and cook over a low-medium heat for 10-15 minutes or until the chicken is cooked through. When the chicken is almost done, add the ground pepper into the mixture and mix well. Garnish with freshly chopped coriander leaves and serve hot with bread or steamed rice.