Cooking Mode: Chicken Chettinad

Step 1 of 5

Dry-roast grated coconut and black pepper powder until aromatic, then grind into a thick paste with water.

Step 2 of 5

Heat vegetable oil in a heavy pot, sizzle curry leaves, then sauté chopped onions, ginger paste, and garlic paste until golden.

Step 3 of 5

Add chopped tomatoes and cook until soft and pulpy.

Step 4 of 5

Add chicken pieces, coconut-pepper paste, salt, and water; cover and simmer for 25 minutes until chicken is tender.

Step 5 of 5

Serve hot with steamed rice or parottas.