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Black Pepper Chicken: Nik Sharma's heat-filled recipe is for nights when you want something wonderfully warm


1 tsp fennel seeds, ground
2 tsp ground turmeric
Fine sea salt
2 tbsp coconut oil
2 large onions (total weight about 1 ¾ lb [800 g]), cut in half and thinly sliced
4 garlic cloves, peeled and grated
2 in [5 cm] piece fresh ginger, peeled and grated
One 13.6 fl oz [403 mL] can full-fat unsweetened coconut milk
2 tbsp chopped cilantro, for garnish
Plain Rice (recipe to follow), for serving
For the Plain Rice:
4 cups [960 mL] water
Preparation
Grind the peppercorns to a coarse powder. In a small dry skillet or saucepan, toast the pepper, coriander, and fennel until they just turn fragrant, 30 to 45 seconds. Immediately transfer to a small bowl. Stir in the turmeric and lime juice and season with salt to form a paste. ....

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