Simple , easy to make side dish!! Chicken chunks are marinated in spices and fried golden with onions, curry leaves and green chillies. Can serve this along with rice or best pairs with Kerala parotta…
Ingredients :
To Marinate :
Boneless Chicken : 1 kg (cut into small cubes)
Red Chilli flakes / Crushed Chilli Flakes : 4 tbsp or to your torelance level
Garlic : 2 tbsp (crushed)
Ginger : 2 tbsp (crushed)
Curry leaves :1 sprig
Vinegar or Lemon Juice : 2 tsp
Salt to taste
For Sauteing :
Shallots / Small Red Onions : 1 cup (thinly sliced)
Onion : 1/2 cup (thinly sliced)
Green chilies : 4 nos or to taste (split length-wise)
Curry Leaves : 2-3 sprig
Thin Coconut Slices : 1/4cup ( optional)
Tomato Sauce or Tomato Puree : 1tbsp
Coconut Oil : 1/2 cup
To Dry Roast and Grind Coarsely :
Black Peppercorns : 1/2 tsp
Cinnamon Stick / Karuvapatta : 1 inch piece
Clove / Grambu : 4 nos
Cardamom / Elakka : 4 pods
Fennel seeds / Perinjeerakam : 1/2 tbsp
Method :
1. Chop chicken to small sized cubes and wash with little turmeric powder; drain it and set it aside.
2. Heat a pan on a medium heat till hot. Reduce the flame to simmer and dry roast the ingredients listed above ‘To Dry Roast and Grind’ on the pan. Remove from fire. Allow to cool. Grind the above roasted spices into a coarse powder.
3. Marinate the chicken pieces with above roasted spices and along with the listed ingredients “To marinate ‘ and refrigerate it for about 1/2 to 1 hrs
4. Heat the pan with 3 tbsp of oil and fry the coconut slices to light brown color, remove and transfer it a paper towel. Then onions also. Both keep aside.
5. In the same pan add the remaining oil and add finely chopped shallots and green chilies and saute until turns to translucent and brown in color, now add the curry leaves and saute for couple of minutes.
6. Now add marinated chicken pieces and combine well; fry it for 5 mins, Cover and cook till the chicken well cooked.
7. Open the lid; add the tomato sauce or puree and roast it over medium-low fire till it turns dark brown in color. (Note : Stir in between to avoid burning and it takes 10-15 minutes approximately)
8. Once the chicken starts to dry and have attained the dark brown color then add fried coconut slices, onions and combine well.
9. Yummy kerala chilli chicken is ready to serve. Serve with Parotta, Rice or any Roti /Indian Bread and Enjoy!
Note :
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*This dish traditionally has no gravy at all and is dry so if water is present, make sure to roast well without burning.
* For this recipe , you can use capsicum and green chilies to add more flavors. It lends a flavor and aroma that is unique.
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