This versatile dish is a South Indian speciality. You can serve it with rice and a raita, or build a western style meal around it by serving it with mashed potatoes or a salad.
400g skinless, boneless chicken breast, cut into 5cm cubes
1 teaspoon black peppercorns
4 tablespoons oil
1 teaspoon ground coriander
3/4 teaspoon salt, or to taste
50g chopped cashews
2 teaspoon lemon juice
Prep: 5 minutes
|Cook: 15 minutes
Dry roast the peppercorns in a hot pan until fragrant, about 2 minutes and then coarsely crush them. Heat the oil over a medium flame. When hot, lower the flame to low and add the peppercorns and fry, stirring for about 2 minutes.
Add the chicken pieces, coriander and salt and continue stir frying for another 10 minutes. Finally add the cashew nuts and lemon juice and fry for 1 minute. Serve warm.