Marinate the cleaned chicken pieces with salt, pepper powder, turmeric powder and lemon juice. Keep it aside for 30 minutes

Crush the whole black pepper and keep it aside

Thinly slice onions and green chilli. Grind ginger and garlic into a fine paste. Thinly slice coconut into square pieces

Heat 2 tsps oil in a pan and fry coconut pieces until it becomes golden brown colour. Keep it aside.

In a kadai/pan, heat the oil. When hot enough, add onions and curry leaves and saute well.

When the onions are brown, add the ginger, garlic and green chilli. Saute well till the aromatics release their flavor.

Add garam masala, fennel powder and crushed black pepper. Saute well.

Add marinated chicken pieces and stir around till the chicken pieces are well coated with the masalas

Cover and cook for 20 minutes.After that open the lid and cook until the water evaporates.

Add 2 - 3 tsps oil and saute it until it gets roasted/fried well. If you like extra sourness, add vinegar