Kerala black pepper chicken with coconut and green beans

Ingredients

For 1 serving

• Skinless chicken thighs140 g
• Black pepper1 teaspoon
• Desiccated coconut10 g
• Onion60 g
• Garlic1 clove
• Ginger5 g
• Turmeric1 teaspoon
• Fennel seeds1 teaspoon
• Green beans120 g
• Basmati rice55 g
• Coconut oil2 teaspoons
• Saltto taste

In season: June – September

Method

1. Rinse the basmati rice and boil it in salted water for 10–12 minutes, until tender but separate; drain and keep covered.
2. Meanwhile top and tail the green beans and boil them in salted water for 6 minutes, until tender but crisp; drain. Cut the chicken thighs into pieces of about 3 cm, slice the onion, chop the garlic, grate the ginger and coarsely grind the black pepper.
3. Heat the coconut oil in a frying pan over medium heat with the fennel seeds for 30 seconds, until fragrant, then add the onion, garlic and ginger and cook for 5 minutes, until the onion is golden.
4. Add the chicken, turmeric and a pinch of salt and cook over medium heat for 10 minutes, stirring often, until the chicken is golden and cooked through.
5. Add the pepper and desiccated coconut and toss for 2 minutes over high heat, until the chicken is well coated and the coconut lightly toasted.
6. Serve with the rice and green beans.