Chicken and coconut milk

INGREDENTS

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)

PREPARATION

• 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.
• Garnished with coriander leaves.
• Serve hot.