Chef devagi's south indian pepper chicken

Ingredients

• 1 kg chicken (chopped into small pieces)
• 3 large tomatoes
• 2 tablespoons black pepper
• 11 cloves garlic
• 5 cm piece ginger
• 2 large onions
• 1/2 cup water
• enough salt
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 2 teaspoons coriander powder
• 1 teaspoon black pepper powder
• 1/2 cup water
• 10 tablespoons oil
• 2 pieces cinnamon
• 4 cardamons
• 4 cloves
• 1 teaspoon aniseed (coarsely pounded)
• 2 sprigs curry leaves

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Preparation

• Add in a bunch of chopped fresh coriander leaves in step 3 below. This is my own addition, not stated in Chef Devagi's original version above.
• Chopped the tomatoes. Blend pepper, garlic, ginger and 1/2 onion with 1/2 cup water in a blender.
• Mix blended ingredients with enough salt, turmeric powder, pepper powder, chilli powder and coriander powder. Rub over chicken pieces and leave to marinate for 1 hour or more.
• Add 1/2 cup water and tomatoes to chicken pieces and cook covered over slow heat.
  
• When gravy has thickened, turn off the heat. Slice the remaining onion into fine pieces.
• In a pan, heat oil. Add cinnamon, cardamons, cloves and aniseed. When fragrant, add onion slices and curry leaves.
• When onions are lightly browned, add chicken pieces and fry for about 5-10 minutes over low heat. Dish out and serve.

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