Ingredients:
To marinate –
- Chicken – 500 gms
- Pepper powder – 1/2 tsp
- Chilli powder – 2 tsp
- Turmeric powder – 1/4 tsp
- Ginger-garlic paste – 2 tsp
- Salt to taste
The masala –
- Onions – 2 finely chopped
- Coconut – 1/2 cup grated
- Curry leaves
- Garam masala
- Salt to taste
- Vegetable Oil as needed
Method:
- Clean and cut the chicken into small pieces. Use the breast part to get boneless pieces. ( Having pieces with bones is also totally fine.)
- Marinate the chicken for 30 minutes in pepper powder, chilli powder, turmeric powder and ginger- garlic paste.
- Add salt to the marinated chicken. Heat oil in a wide pan. Space out the chicken pieces in the pan and sprinkle some curry leaves.
- Rotate the pieces to ensure that it gets cooked well and a good char.
- Scoop out the chicken pieces and let excess oil drain off on a kitchen towel.
- Into the same oil, add onions and saute until tender. Add garam masala, salt, and curry leaves and let the masala get cooked. It takes about a minute to two.
- Finally, add the coconut and stir fry till the coconut begins to brown and crisp.
- Add the fried chicken pieces and let it coat well in the dry masala. Cook for further two minutes to let the masala coat and run dry.
- Although the dish goes well with any sort of roti or even as a standalone, the best pairing would be Parotta!
