By Devi Poojari
October 14, 2023
Image Credit: Archana's Kitchen
A pan-fried recipe of chicken tossed in robust spices, this South Indian preparation is best enjoyed with pulao or parotta, for an indulgent meal.
Image Credit: Sharmi's Kitchen
500 grams chicken, cleaned ½ cup baby shallots, peeled 10-12 garlic cloves 2 tablespoons coconut oil 8 red chillies, broken 10-12 curry leaves 1 teaspoon turmeric powder ¼ cup grated coconut Salt, to taste
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Grind the shallots and garlic to a coarse paste and set aside, while you heat the coconut oil in a pan.
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Add the red chillies and curry leaves to the oil, to let them splutter.
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Add the ground paste and cook for 2-3 minutes, until aromatic.
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Add the turmeric powder and toss to combine before adding in the chicken.
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Coat the chicken thoroughly with the masala mixture and season with salt.
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Cover the pan with a lid and allow the chicken to cook for 20 minutes on a low flame.
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Turn up the heat and let any moisture from the pan evaporate to make a dry preparation and get some browning on the chicken. Serve hot.
Image Credit: OnManorama