The Malabar coast is known for its pepper and cardamom and I have combined these with additional local spices to make a wonderful spice coasted chicken. Accompany it with thinly sliced fruit such as mango or pineapple and a sweet, yet sharp, ginger, yoghurt and coconut cream.

Ingredients

• 1 whole chicken or 4 chicken pieces
• 1½ tsp ground black pepper
• 1 tsp crushed cardamom seeds (½ tsp ground)
• ¼ tsp ground cinnamon
• ¼ tsp ground mace or nutmeg
• 1 green or red chilli, deseeded and diced
• grated rind 2 lemons or limes
• 3-4 tblsp oil

Ginger, Yoghurt and Coconut Cream

• ½ cup unsweetened yoghurt
• 2 tblsp coconut cream
• grated rind one lime
• 1 tsp minced ginger
• 1 tsp tsp sugar
• sprinkling turmeric for colour

Method

1. Cut the chicken into 4 portions if whole. Use a sharp knife to make 3-4 deep slashes into each chicken portion.
2. Mix together the pepper, cardamom cinnamon, mace or nutmeg with the red chilli, lemon or lime rind and oil to make a very fragrant spice paste. Rub this evenly over the chicken pieces, pressing it firmly into the cuts. Cover and refrigerate for 1 hour or up to overnight.
3. Fan bake at 200ºC for 25 minutes until the chicken is crispy and tender.
4. Serve with thins slices of mango or pineapple, a few salad greens with herbs such as basil or coriander and topped with the Ginger, Coconut cream to accompany. Garnish as wished, I have used a little coriander, shredded ginger and chilli.

Ginger, Yoghurt and Coconut Cream

1. Mix together the yogurt, coconut cream, lime, ginger and sugar and then colour gradually with a little turmeric until pale lemon in colour. Season with salt only if wished.