Chicken Thengapalil Vattichathu With Video

Ingredients (Serves  5 – 6)

1. Chicken, bone-in – 3/4 – 1 kg, cleaned and cut into small pieces

Turmeric powder – 1/2 tsp

Pepper powder – 1/4 tsp

Salt – As required

Marinate chicken pieces with turmeric powder, pepper powder and salt for at least 30 minutes or 2 – 3 hrs in the refrigerator. Take it out 30 minutes before cooking

3. Shallots / kunjulli – 1 cup, sliced or Onion – 1 large, thinly sliced and halved (Around 1.5 cup)

4. Ginger-garlic paste – 2 tbsp (or 1 tbsp each of crushed ginger and garlic)

Green chilies – 2, slit (optional)

Thenga kothu / coconut tidbits – 3 tbsp, optional

5. Turmeric powder – 1/2 tsp

Chilly powder (good quality kashmiri chilly powder) – 1 tbsp

Coriander powder – 1.5 tbsp

6. Garam masala powder – 1.5 tsp or to taste

7. Tomato – 1 medium, sliced or chopped

8. Coconut milk (medium) – 1/2 – 3/4 cup

9. Curry leaves – 1 – 2 sprigs

10. Salt – To taste

Method

1. Heat coconut oil in a large thick-bottomed pan and add shallots / onion, curry leaves and little salt. Saute until onion turns translucent. Add crushed ginger-garlic or ginger-garlic paste and mix well. Saute until onion turns golden in color. Add turmeric powder, kashmiri chilli 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 over medium-low heat. Add garam masala powder and mix well. Next add chicken pieces and mix well. Cook for a few minutes. Add 1/2 – 3/4 cup coconut milk and mix well. Cover and cook over medium or medium low until chicken is completely done and coated with masala, about 30 – 35 minutes. Make sure you stir in between. Once done, add a tsp of coconut oil, 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.