8 Pepper corns (Kalimirchi), 6 Coriander Roots (Dhania), 3 cms thinly sliced Ginger (Adrak), 625 ml Coconut milk, 2 thinly sliced Green chilli (Hari mirch), 1 Lime Peel, 4 shredded Lime Leaves (Nimbu Ke Patte), 1 kg cut into 8 pieces Chicken, 1 tblsp Fish Sauce, 3 tblsp Lime Juice (Nimbu Ka Raas), 3 tblsp chopped Coriander (Dhania), Salt
Beat peppercorns, coriander roots and ginger together. Heat peppercorn mixture in a wok.
Stir in chillies, coconut milk, lime peel and leaves. Heat to simmering point. Mix the chicken pieces. Cook over medium heat till the chicken is tender and liquid is reduced, it will take about 40 to 45 minutes. Mix fish sauce, salt and lime juice. Garnished with coriander leaves. Serve hot.