This is as traditional as it can be when it comes to Kerala cuisine, with loads of shallots, freshly grated coconut, coconut oil, and curry leaves. Sauté in low-medium flame to ensure that the coconut is not burned and the chicken remain nice and tender. I do make this with beef, with the meat pressure cooked with a little ginger-garlic paste and turmeric powder. Serve hot with rice and some curry/gravy of your choice.
You need –
- Chicken breast – 400 grams, cut into small pieces
- Shallots – thinly sliced, 1/3 cup
- Ginger, minced – 1 tablespoon
- Garlic, minced – 1.5 tablespoons
- Green chili – 2-3, slit
- Freshly grated coconut – ¾ cup
- Coriander powder – 2 teaspoons
- Chili powder – 1 teaspoons or as per taste
- Garam Masala – 1 teaspoon
- Ground black pepper – ½ -1 teaspoon
- Vinegar – 2 teaspoons
- Curry leaves – 2 twigs
- Mustard seed – ½ teaspoon
- Fennel seeds – ½ teaspoon
- Dried chili – 2
- Coconut oil – 2 tablespoon or as required
- Salt to taste
How to –
Heat a heavy bottom frying pan. Add the oil and once the oil has heated through, add the mustard seeds, fennel seeds and allow to crackle. Add the dried chilies and 1 twig of curry leaves.
Add the sliced shallots and sauté till translucent. Add the ginger, garlic and green chilies and saute till the raw smell of the ginger and garlic is gone. Now add the coriander powder, chili powder, ¾ teaspoon of the garam masala, saute till the oil starts to separate.
Add the vinegar and stir well. Add the chicken pieces, salt to taste and mix well. Add about ¼ cup of water and bring to a simmer. Cover and cook till almost done. Add the grated coconut, mix well and cover and continue to cook till done.
Uncover, add pepper powder, garam masala, remaining curry leaves and little oil (about a 1-2 teaspoon) and continue to cook over medium-low heat until the mixture is dry; stirring continuously.
Turn the heat off. Serve hot with Rice and curry.