I
mostly travel solo, (JAIPUR MAGIC & TAJ MAHAL AGRA) though there have been times I've joined tours with
familiar faces or traveled with a married couple who are older than me. I
prefer solo adventures, whether it's joining group tours in countries with
language barriers or when safety is a concern. I also always sleep alone, even
on tours with people I know or don’t know. This approach has taken me to a good
number of countries, driven by a passion for visiting legendary sites and
tasting diverse foods.
I’m comfortable eating anywhere, from roadside stalls to
upscale restaurants, thanks to a stomach well-acclimated to street food and
having taken my hepatitis vaccinations. My experiences have included falling in
love with Kerala’s cuisine (VALAIPOO/BANANA FLOWER STIR FRY), where I learned to make Kerala Pepper Chicken
Curry, which perfectly captures the essence of my travels (THIRUVANANTHAPURAM UNEXPECTED & KOCHI EXPERIENCES).
Ingredients
¾ kg chicken
(inclusive of wings, feet, and bones) – cut into large pieces, marinated with ¾
tbsp turmeric powder.
2 cups thick
coconut milk
1 tbsp
coriander powder
1 tsp cumin
powder
2 tomatoes –
sliced or chopped
2 tbsp coconut
oil
Salt, to taste
1 tbsp crushed
black pepper
1 tbsp garlic
paste
½ tbsp ginger
paste
Spices –
cinnamon, star anise, and cloves
2 large red
onions – chopped
A handful of
curry leaves
A few dried red
chilies
Method
In a pan, heat
coconut oil over medium heat.
Add ginger
paste, garlic paste, chopped onions, and spices.
Saute the mixture until the onions turns
golden. .
Now, toss in
the sliced tomatoes and the marinated chicken. Sprinkle the cumin powder,
coriander powder, and crushed black pepper.
Stir
everything together.
To ensure a
tender and flavorful result, pour about a cup of water into the pan and let the
curry simmer gently.
As the curry
slowly simmers, add coconut milk, along with salt.
Continue
simmering until the chicken reaches its succulent and tender state.
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