A lip-smacking chicken recipe well flavored with aromatic spices & cooked in rich coconut milk that pairs well with dosa, pathiri, or a bowl of steamed rice!
Chicken – 1/2 kg, cut into medium pieces
Shallots – 10-12, thinly sliced
Ginger- 1” inch, finely chopped
Garlic- 4 pods, finely chopped
Turmeric powder- 1/4 tsp
Red chili powder – 2 tsp
Pepper powder- 1/2 tsp
Coconut slices- 1/2 cup
Milk- 1/4 cup
Coconut milk- 1/2 cup
Mustard seeds-1/2 tsp
Whole dry chilies- 2
Curry leaves- A sprig
Green chilies- 2, slit lengthwise
Coconut oil- As needed
Salt- To taste
Water- As needed
Method: Clean,wash, & drain the chicken. Marinate the chicken with half of the turmeric powder and salt. Leave it aside for 20 mins. Boil a cup of water in a large pan. Add the marinated chicken and cook until the chicken is almost done. Remove from flame and keep aside.
Heat oil in a large pan. Splutter mustard seeds & dry chilies. Add the coconut slices and fry until golden brown. To this, add the chopped ginger & garlic. Fry until the raw smell goes away. Add the curry leaves & green chilies. Add the sliced shallots and sauté until translucent. Add salt and the remaining turmeric powder & mix well. Add coriander powder, pepper powder, & remaining chili powder and mix well. Add the milk and mix well until the gravy thickens. To this, add the prepared chicken stock and mix well. Once the gravy starts to boil, add the chicken pieces and mix well. Add the coconut milk and simmer for another 10-15 mins. Remove from flame and serve warm with appam, dosa, or steamed rice.