Serve this meal hot with a side of steamed or grilled vegetables and white rice. A glass of dry white wine goes great with this meal for 4.

Ingredients

* 4 Tbs. ghee
* 3 onions, sliced
* 1 tsp. black peppercorns
* 4 dried red chilies
* 1 Tbs. ground cilantro
* 1 tsp. ground turmeric
* 2 oz. grated coconut
* 1 1/2 C. coconut milk
* 1 lb. chicken meat cubed
* 2-3 curry leaves
* 1 tsp. mustard seeds
* 8 oz. sweet corn

Directions

Heat half the ghee and fry 1 onion and half of the spices until lightly browned. Grind the mixture and mix with the turmeric, coconut and coconut milk. Add the chicken and curry leaves, bring to a boil, cover and simmer for 25 minutes, until tender. Meanwhile, heat the remaining ghee and fry the mustard seeds until they crackle. Add the remaining onions and fry until lightly browned. Add to the curry with the sweet corn and heat through gently.