South Indian Pepper Chicken

Grind the fresh coriander, mint, and green chillies along with the ginger/garlic into a fine paste. In a baandley (the Indian version of a Wok) or any non-stick cookware of your choice, heat the oil and drop the curry leaves in. Add the ground paste to the now sizzling curry leaves and stir the mixture for a minute. Gently place the chicken drumsticks into the baandley, and coat all of it with the coriander & mint paste. Turn down the heat to medium, and add salt and black pepper to the chicken. Cover and cook for 2-3 minutes or until the chicken is soft. Keeping the chicken uncovered will result in a tough and rubbery texture that is quite unpleasant unless you are a connoisseur of edible leather. Keep turning the chicken to ensure that all sides get fully cooked. Once done, the pepper chicken may be served hot as an appetizer, or for the carb conscious, a meal in itself.