Kerala Chicken Fry (with roasted coconut)

Kerala Chicken Fry (with roasted Coconut)

 1 kg Chicken

3-4 tbsp grated coconut

2 tbsp Corriander powder

2 tsp red chilly powder

1 tsp pepper powder

1 tsp garam masala powder

1 tsp turmeric powder

1 tbsp lime juice

2-3 tbsp curd (optional)

2 Tomatoes

1 large onion

2 tbsp Fresh coconut pieces (optional)

3-4 small onions

Ginger-garlic paste

Curry leaves

Corriander leaves

Salt
Refined Oil – 2-3 tbsp

Coconut oil – 2 tbsp

 

Clean and wash chicken. Drain water completely. Marinate with Salt, turmeric powder, lime juice and curd for few hours (or overnight)

In a kadai, dry roast coconut; when it browns, add the dry masalas and roast for 1-2 minutes on slow flame. Cool it and coarsely powder in mixie.

Heat oil in kadai, add curry leaves and coconut pieces, saute till it becomes slightly brown. Now add the chopped onions and saute till its brown. Add tomatoes, ½ tsp salt and let it cook till tomatoes are soft and mushy.  Now add the marinated chicken and cook till its half done (around 15 minutes). Now add the powdered masala and blend into the chicken. Cook for another 10-15 minutes on slow flame.

Season with small madras onions in coconut oil. This step is optional. The onions can be added initially too along with the large onions.

Lastly, garnish with coriander leaves. Serve as a side dish with rice, along with some hot Rasam.