Ingredients
- Chicken - 500 g (with bone)
- Ginger paste - 2 tbsp
- Kashmiri red chilly - 10 nos.
- Turmeric powder - 1/2 tsp
- Vinegar - 2 tsp
- Green chilly - 4 (slits)
- Garam masala powder - 1 tsp
- Grated coconut - 5 tbsp
- Salt to taste
- Curry leaves - 2 sprigs
- Coconut oil - For frying.
- Dry red chilly - 2 nos.
Method
Cut the chicken into medium size pieces. Boil kashmiri red chilly in a little water. Then grind it into a fine paste. Marinate the chicken pieces with ginger paste, vinegar and salt. Keep aside for 15 minutes. Add 3/4 of red chilly paste, 1/2 tsp of turmeric powder,1 tsp of garam masala powder and mix well. Keep aside for 1 hour. To the grated coconut, add 1/4 of the red chilly paste and mix well. Heat coconut oil in a pan, then fry the chicken pieces in a medium flame. Once the chicken pieces are half cooked, add the grated coconut mix, green chilly, dry red chilly and curry leaves to it. Fry until the chicken is properly fried. Remove the chicken from the pan when it is crispy.
