1. Marinate the chicken in Chilli powder, Turmeric Powder, Black Pepper Powder and salt for 15-20 minutes. 2. Then add in chopped Onions chopped Garlic chopped Ginger slit Green chilles and Curry Leaves and set aside for another 1/2 an hour. 3. Meanwhile Dry roast the corriander seeds and the chillies till lightly browned. Make a paste of this when at room temperature. Keep aside. 4. Dry roast the scraped coconut till it is brown in colour(do not over brown it). Make a paste of this too, when at room temperature, and set aside. 5. Mix in the dry roasted corriander and chilli paste to the chicken and marinate for another 1 hour or more. 6. Heat a thick bottom wok or a deep pan add the chicken and 1 cup of water and cook covered on high flame(about 5-10 minutes) making sure the chicken doesn't scorch. 7. Keep cooking on low(covered) after this, while stirring ocassionally. 8. When the chicken is done add the coconut paste and cook for some more time. 9. Finally heat some coconut oil and splutter the mustard seeds and add sliced onions, when they are light brown in colour add the curry leaves and 2 tbsp of scraped coconut. fry till the coconuts are slightly browned. Pour this onto the chicken and mix. Cover and remove from flame. 10. Serve after some time with Kerala Parottas. ---------------------------------------------------------------------------
Nutrition
Ingredients
