Chef Devagi's South Indian Pepper Chicken

I was delighted to learn that one of Singapore's celebrated chefs, Chef Devagi Sanmugam, recently published her Indian cook book. Titled 'South Indian Temptations', just a quick browse through the pages had me convinced that it is THE South Indian cook book I've been searching for. I've tried only 2 recipes since I purchased the book about 2 months ago and below is one of my 2 tries. Serve it with plain rice or pilaf or biryani rice, this pepper chicken is full of aroma from the lovely blend of spices.

Pepper Chicken (with Coriander!)

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

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.

1. Chopped the tomatoes.
2. Blend pepper, garlic, ginger and 1/2 onion with 1/2 cup water in a blender.
3. 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.
4. Add 1/2 cup water and tomatoes to chicken pieces and cook covered over slow heat.
5. When gravy has thickened, turn off the heat.
6. Slice the remaining onion into fine pieces.
7. In a pan, heat oil. Add cinnamon, cardamons, cloves and aniseed. When fragrant, add onion slices and curry leaves.
8. When onions are lightly browned, add chicken pieces and fry for about 5-10 minutes over low heat. Dish out and serve.

Have a great day!

petite nyonya