A classic, comforting South Indian dish (frequently prepared in Tamil Nadu and Kerala styles) known for its distinct earthy warmth. Unlike curries relying heavily on red chili powder, this dish gets its signature punch, dark color, and aromatic heat from a generous amount of freshly dry-roasted and coarsely crushed black peppercorns, cooked down into a rich, semi-dry gravy. Ingredients: Chicken, whole black peppercorns, fennel seeds, cumin seeds, coriander seeds, lots of small shallots (or onions), ginger-garlic paste, tomatoes, turmeric powder, plenty of fresh curry leaves, and oil (preferably coconut oil for an authentic coastal flavor).