Kerala Coconut Chicken

Ingredients :

1 whole chicken (cut into 8 pieces)
3 stalks of curry leaves
1 large onion (finely chopped)
2 tablespoons of ghee
1 tablespoon of salt.

GROUP A
2 tablespoons of corriander seeds
1 teaspoon of fennel seeds
1 teaspoon of turmeric powder
1 teaspoon of black pepper
1 teaspoon of cumin seeds
1 teaspoon of fenugreek seeds

GROUP B
15 whole dry red chillies (roasted)
1 tablespoon of tamarind paste

GROUP C
2 tablespoon of ginger paste
2 cups of grated coconut


Method:

Heat 1 teaspoon of ghee and fry the ingredients from group A till fragrant. Allow it to cool down before dry grinding it with ingredients from group B. No water should be added while grinding the ingredients. Coat the chicken with the paste. Grind ingredients from Group C without adding in water and leave it aside. Heat a heavy bottom pan and add the coated chicken pieces into it. Slow cook the chicken in the pan, covered without adding in water for about 15 minutes or till the chicken is almost cooked. Add in the second paste (group c) and salt into the pan and stir well until its well coated. cover and cook on low heat for another 5 minutes before dishing out. On a different pan, heat the remaining ghee and drop in the curry leaves and fry till its crispy, then add in the chopped onions and fry till its golden. Pour the friend onion along with the ghee over the chicken and serve hot. Best served with Naan bread and ghee rice.

Serving Size : 8 person
Preparation Time : 30 minutes