Trivandrum Chicken Fry

Ingredients (Serves 4)

Recipe Courtesy – Slightly adapted from foodie_suz

1. Chicken – 1 kg, cut into medium-small pieces
To Marinate
2. Turmeric powder – 1/2 tsp

Kashmiri Chilly Powder – 1.5 tbsp
Garam masala powder – 1.5 tsp
Crushed black pepper – 1 tsp

Lemon juice – 1 tbsp

Salt – As required

To Saute
3. Coconut oil – 3 – 4 tbsp

Onion – 1 big or about 2 cups (thinly sliced or chopped)

4. Ginger garlic paste or crushed ginger and garlic – 1 tbsp

Crushed chilly flakes – 1.5 –  2 tsp or according to spice tolerance

Curry leaves – 1 – 2 sprigs

5. Onion – 1/2 cup, chopped

Garlic – 5 or 1 tbsp, chopped

Ginger – 1 tsp, sliced (optional)

Crushed chilly flakes – 1 tsp

6. Green chilies – 2 – 3, slit

Curry leaves – 1 sprig
Method

1. Marinate chicken with ingredients numbered 2 for at least 2 hrs.

2. Heat 3 tbsp coconut oil in a wok/ cheena chatti over medium-high high heat. Add onion, little salt and cook until translucent. Add ginger-garlic paste, 1 tsp crushed chilly flakes, curry leaves and saute until onion turns light golden. Add marinated chicken and mix well. Cook for a few minutes. Add 2 – 3 tbsp hot water and mix well. Cook covered for 15 – 20 minutes, stirring in between, over low-medium heat.

3. Open and cook over medium-high flame for about 5 – 7 minutes , stirring in between, until moisture evaporates completely. Add 1 tbsp coconut oil, few curry leaves, 1/2 cup chopped  onion, 5 chopped garlic, 1 tsp sliced ginger, 1 tsp crushed chilly flakes and continue to fry for 5 – 7 minutes over medium flame until  chicken is done and is dark reddish in color. Stir every few minutes. Add 2 – 3 slit green chilies, few curry leaves and fry for a few minutes before switching off. Serve hot with chapathi / porotta.