Ingredients (Serves 4 – 5)
1. Chicken, boneless – 1/2 kg, cut into small cubes
2. Turmeric powder – 1/2 tsp
Kashmiri chilly powder – 1 tbsp
Ginger-garlic paste – 1 tbsp
Lemon juice – 1.5 tsp
Fennel seeds, crushed – 1 tsp
Salt – As required to taste
3. Coconut oil – To deep/shallow fry
4. Green chilies – 2 – 3, slit
Curry leaves – 1 – 2 sprigs
5. Grated coconut – 3/4 cup
Chilly paste – 1 tbsp (or crushed chilly flakes – 1 tsp)
Fennel seeds, crushed – 1/2 tsp
Salt – 1 –2 pinches or to taste
Method
1. Marinate chicken pieces with the other ingredients numbered 1. Set aside for 2 hrs or overnight in the refrigerator. Take it out 30 minutes before frying.
2. Heat oil in a pan. Fry chicken pieces in 1 – 2 batches for about 5 – 8 minutes until browned and completely cooked. Transfer to a paper towel. Next fry green chilies and curry leaves for 15 – 20 seconds.
3. Meanwhile combine grated coconut with chilly paste, crushed fennel seeds and little salt. Fry in the remaining oil for a few minutes until crisp and brown. Transfer to a paper towel. Serve as an appetizer or with rice and other side-dishes.
how can we make chilly paste
Boil 3 – 4 kashmiri dried red chilies in enough water for 10 – 15 minutes. Cool down. Grind to a coarse paste adding little vionegar in the small jar of a blender. You can use store-bought chilly paste instead.