By : Sherin Mathew
things needed
chicken - 1kg
ginger garlic paste - 2 tb sp
... vinegar - 2-3 ts sp
chilli powder (kashmiri) - 2 tb sp
turmeric powder - 1 tsp
garaam masala - 1 tsp
salt to taste
Coconut oil - for deep frying
coconut (grated) - 4-5 tb sp
green chillies - 5-6 (or more as you prefer) chopped to three or four peices
curry leaves - a fist full (or as you would prefer)
procedure
marinate the cleaned and chopped and drained chicken with a small portion of ginger garlic paste, vinegar and salt - keep aside for about 20 minutes.
meanwhile, mix chilli powder, turmeric powder, garam masala and the remaining ginger garlic paste (say about 1n 1/2 tb sp) with very little water and roll it to a dough.
take about 80 percent of this mix and rub it into the marinated chicken, smear the chicken thoroughly with this masala and again leave it aside for 10 minutes more. check salt now since you have not used any salt in your mix, but only whilst marinating.
Add the 20 percent remaining mix to the grated coconut, add salt to taste and leave it aside.
Heat oil in a deep pan, put half the chicken lot to fry. Slow down fire, and turn the chicken peices and fry properly not burning. When almost done, throw half the chopped chillies and half the curry leaves into the frying chicken. Remove out of the pan.
Similarly, fry the remaining half of the chicken.
Now, put the coconut mix into the pan and fry it coarse and drain out of the oil and sprinkle it over the fried chicken and toss and mix well.
Serve hot with chapatis!!
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