Ingredients (Serves 7)
1. Whole chicken – 1.5 kg, cut into small pieces
Turmeric powder – 1/2 tsp
Chilli powder (medium or mildly spicy) – 3 – 4 tsp
Coriander powder – 2 tsp
Garam masala powder – 1 tsp
Salt – As required
2. Grated coconut – 1.5 cup
Onion – 1 large, sliced (You can use shallots instead)
Ginger – 1 – 1.5 inch, roughly chopped
Garlic – 8 – 10 large cloves, roughly chopped
Turmeric powder – 1/4 tsp
Chilli powder – 1 tsp
Coriander powder – 2 tsp
Fennel seeds – 1 tsp
Whole black pepper corns – 1/2 – 3/4 tsp
Garam masala powder – 3/4 tsp
Salt – 1/4 tsp
3. Curry leaves – 2 sprigs
4. Coconut oil – 2 + 2 tbsp
Method
1. Marinate chicken with all the ingredients numbered 1. Set aside for at least 30 minutes or overnight in the refrigerator. Take it out 30 minutes before cooking.
2. Combine grated coconut with all the other ingredients numbered 2. Transfer this to the small jar of a blender and pulse for 1 – 2 times. It should be coarse in texture. Add this to the chicken and combine well.
2. Heat 1 – 2 tbsp coconut in a heavy bottomed uruli / wide non-stick pan over medium heat. Add the marinated chicken and cook covered for about 15 minutes, stirring once or twice in between, until the chicken oozes water. Now cook this uncovered until all the moisture evaporates. Add 2 tbsp coconut oil and roast the chicken until it turns brown and is completely cooked.It will take about 30 – 45 minute. Serve hot with rice or chapathis.
Very Nice