Kerala Chilli Chicken

By:

Satheesh Thomas‎

Ingredients:

To Marinate:

1. Boneless Chicken : 1KG (Cut into small cubes)
2. Red Chilli flakes / Crushed Chilli Flakes : 4 tbsp or to your tolerance level
3. Garlic : 2 tbsp (Crushed)
4. Ginger : 2 tbsp (Crushed)
5. Curry Leaves : 1 Sprig
6. Vinegar or lemon Juice : 2 tsp
7. Salt to taste

For Sauteing:

1. Shallots/Small Red Onions : 1 1/2 Cup (thinly sliced)
2. Green Chillies : 4nos or to taste (Split length-wise)
3. Curry Leaves : 2-3 Sprig
4. Thin Coconut Slices / Thenga Kothu : 1/2 Cup
5. Tomato Sauce or Tomato Puree : 1 tbsp
6. Coconut Oil : 1/2 Cup

To Dry Roast and Grind Coarsely:

1. Black Peppercorns : 1/2 tsp
2. Cinnamon Stick : 1 inch piece
3. Clove : 4 nos
4. Cardamom : 4 pods
5. Fennel Seeds : 1/2 tbsp

Method:

1. Chop Chicken to small sized cubes and drain it and set it aside.
2. Heat a pan on medium heat till hot. reduce the flame to simmer and dry roast the ingredients listed above "To Dry Roast and Grind" on a pan. Stirring often till the spices give off their aroma and begin to get slightly darker: 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 hrs.
4. Heat the pan with 3 tbsp of oil and fry the coconut slices to light brown colour, remove and transfer it a paper towel.
5. In the same pan add the remaining oil and add finely chopped Shallots/onion and green chillies and saute until turns to translucent and brown in colour, now add the curry leaves and saute for couple of minutes.
6. Now add marinated chicken pieces and combine well; fry it for 5 minutes, cover and cook till the chicken well cooked. (Note: it takes app 20 - 25 minutes)
7. Open the lid; add the tomato sauce or puree and roast it over medium-low fire till it turns dark brown in colour. (Note: Stir in between to avoid burning and it takes 15-20 minutes app)
8. Once the chicken starts to dry and have attained the dark brown colour then add fried coconut slices and combine well.
9. Yummy chilli chicken is ready to serve. Serve with parotta, Rice, Appam or any Indian Bread.

Note: The dish traditionally has no gravy at all and is dry so if water is present, make sure to roast well without burning.