1 teaspoon whole black peppercorns (5 ml)
2 teaspoons cumin seeds (10 ml)
2 teaspoons coriander seeds (10 ml)
1/2 teaspoon turmeric (2.5 ml)
1/2 teaspoon cinnamon (2.5 ml)
1/4 cup white vinegar (60 ml)
8 garlic cloves, peeled
2 1-inch (2.5 cm) pieces of ginger, peeled and finely chopped
2 pounds boneless, skinless chicken thighs, cut into strips about 1-inch/2.5 cm wide (900 g)
2 tablespoons coconut oil (30 ml)
2 yellow onions, finely chopped
5 thin green chiles, stemmed, seeded, and minced or dried red chile peppers
1 head of cauliflower, riced or roasted
Recipe Note: Using whole peppercorns, cumin and coriander seeds give the dish richer, more vibrant flavor. You can, however, substitute the same amount of pre-ground spices.
Toast peppercorns, cumin, and coriander seeds in a skillet over medium-high heat, until lightly toasted, about 2 minutes.
Transfer to a spice grinder (coffee grinder) and let cool then process until finely ground.
In food processor or blender, blend the ground spice mixture with the turmeric, cinnamon, vinegar, half the garlic cloves and a 1-inch piece of chopped ginger until a paste forms. Generously season the chicken with salt then rub the chicken down with the paste and marinate 2 to 8 hours.
Heat the coconut oil over medium heat in a wide saucepan and caramelize the onions until soft and browned, about 25 minutes. Add the remaining garlic and ginger and the chiles. Sauté a few minutes then add the chicken and saute a few minutes more. Add 1 1/2 cups of water. Bring to a boil then cover and simmer over medium-low heat for 25 minutes.
Remove the chicken from the pan and turn the heat up a little, boiling the liquid for 5 minutes so the sauce thickens some.