| Serves: 4
Cooking time (approx.): minutes
Style: Kerala Non-Vegetarian
12 medium sized pieces (about 800 grams) of chicken
2 medium onion(s) sliced
2 cup(s) grated coconut
8 cloves garlic
1 tablespoon(s) each of coriander and red chilli powders
1 tablespoon(s) juliennes of ginger
2 green chilli(es) slit
2 whole red chilli(es)
1 teaspoon(s) turmeric powder
12 curry leaves
2 tablespoon(s) oil
2 cup(s) water
salt to taste
finely chopped coriander leaves for garnishing (optional)
- Heat half the oil in a heavy-bottomed pan on medium level till hot. Add the garlic, coriander and red chilli powders along with the grated coconut. Roast on low heat while stirring frequently till the coconut is evenly dark brown and aromatic. Allow to cool and grind with little water to make a thick paste.
- Heat the remaining oil in the same pan and add the curry leaves, ginger, green chilli(es) along with the chopped onions. Fry on medium level for about 3 minutes or till the onions are light brown in color.
- Add the chicken, turmeric powder, whole red chilli(es), water and the coconut paste. Sprinkle salt to taste. Mix well. Cover and cook on low heat for about 25 minutes or till the chicken is tenderised.
Garnish with finely chopped coriander. TIP: - Boneless chicken pieces can also be used in this dish. The taste will be as good or maybe even better.
- Traditionally this recipe does not require the garnishing of coriander leaves.
Serve hot with: Ghee Rice, white rice or Indian bread (Roti). |
