Instructions: Over high heat in a medium-sized heavy pot, heat the oil. Add the peppercorns, cinnamon, cloves, cardamom and red chilies. Stir until the cardamom darkens slightly. Add the ginger, give a few stirs and add the chicken and coconut milk.

Salt very lightly. Add enough water to just cover the chicken pieces. Bring to a boil, turn down to a simmer and cook uncovered for 40 minutes. The sauce will have thickened slightly. Season to taste. Try it with a squeeze of lime.

This recipe yields 4 servings.

Because the whole spices are not eaten, theyre not included in the count.

Comments: This is really easy and really good. If you want to make a "meal in a pot", add some fresh green beans when the chicken is cooked and cook for 5 minutes or so until the beans are just tender. Adding a squeeze of lime is great.

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