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1
Combine chicken, lime juice, 1/2 teaspoon kosher salt, ground black pepper, 1 tablespoon ginger, and 1 tablespoon garlic in a large bowl and toss to coat. Transfer to a plastic bag, refrigerate, and let marinate for at least 30 minutes and up to overnight.
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2
Grind the whole peppercorns in the mortar and pestle until roughly ground. Heat oil in a heavy-bottomed saucepan over medium heat until shimmering. Add onion, remaining 1/2 tablespoon ginger, remaining tablespoon garlic, and chillis and cook, stirring, until fragrant, taking care not to brown the onions, about 5 minutes total. Reduce heat to low. Add fennel powder, cumin powder, turmeric, and curry leaves. Stir vigorously until fragrant, about 2 minutes. Increase heat to medium. Add soy sauce, sugar, tomatoes and the marinated chicken. Fry the chicken in this flavoured oil until browned, about 10 minutes, scraping the bottom of the pan if anything sticks.
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3
Add water and cover. Allow the dish to cook for 10 minutes covered, Then remove the lid, increase heat to high and stir around till water has dried up totally, about 5 minutes. Season to taste with salt. Serve hot with rotis, dosas or with bread.
