Ingredients (Serves 4 – 5)
1. Chicken, bone-in – 500 – 600 gm, cleaned and cut into small pieces
3. Onion – 1 large, thinly sliced and halved
4. Ginger-garlic paste – 2 tsp
5. Turmeric powder – 1/2 tsp
Chilly powder – 2 tsp
Coriander powder – 1 tbsp
6. Garam masala powder – 1 – 1.5 tsp
7. Tomato – 1 medium, chopped
8. Coconut milk (medium) – 1/2 cup
9. Curry leaves – 1 – 2 sprigs
10. Salt – To taste
1. Heat coconut oil in a large thick-bottomed pan and add onion, curry leaves and little salt. Saute until translucent. Add ginger-garlic paste and mix well. Saute until onion turns golden. Add turmeric powder, chilly powder and coriander powder. Cook for a few minutes until their raw smell disappears. Add chopped tomato, curry leaves and cook until mashed up and oil separates. Add chicken pieces and mix well. Cook for a few minutes. Add 1/2 cup coconut milk and mix well. Cover and cook over medium or medium low until chicken is completely done and coated with masala. Add a few curry leaves and mix well.
For an extra taste
2. Clean a large banana/plantain leaf (if the banana leaf is small, you may need 2) and wipe well. Place over flame to make it soft and pliable (vazhayila vaattuka). Place the cooked chicken in the middle of the banana leaf. Top it with a few onion rings. Wrap it carefully and tie using a twine or banana string tightly. You can also tie it in the form of a kizhi. Heat 2 tsp coconut oil in a small pan. Cook the chicken parcel for 2 – 3 minutes on each side over medium heat. This is done for an extra taste and is optional. Serve after 10 minutes with rice and other side-dishes.