By: Payal
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Looking for a spicy chicken recipe that is not the usual Indo-Chinese version? This Kerala-style chilli chicken is packed with bold spices and coconut flavour.
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It is made using marinated chicken cubes tossed in desi masalas and fried to perfection. Here is how to make it at home.
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500 Gram Boneless Chicken
2 tbsp Chilli Flakes
1 tsp Ginger (Crushed)
2 tbsp Garlic
1 Sprig Curry Leaves
2 tsp Vinegar or Lemon Juice
1 large Onion (Sliced)
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1/2 cup Tomato Puree
1/2 cup Coconut Oil
1/2 tsp Black Peppercorns
2 Cardamom
1 tsp Fennel Seeds
1/4 cup Coconut Slices
4 Green Chillies
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Cut the chicken into small, cube-sized pieces. Wash them using a little turmeric powder. Drain well and keep them aside.
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Heat a pan and dry roast all the whole spices. Once done, grind these roasted spices into a slightly coarse powder.
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Marinate the chicken pieces with the ground spice mix, chilli flakes, crushed ginger, garlic, curry leaves, vinegar or lemon juice, and salt. Mix it all well.
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In a pan, heat 3 tablespoons of coconut oil and fry the coconut slices until they turn light brown. Take them out and keep them aside.
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Using the same pan, pour in the rest of the oil. Add the chopped onions & green chillies. Sauté until they turn soft and light brown. Add curry leaves and cook for another few mins
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Now add the marinated chicken. Stir everything well. Let it fry for around 5 to 10 minutes. Cover and cook until the chicken is cooked through.
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Add tomato puree & cook on a medium-low flame until it darkens in colour. Once the chicken turns dry and gets that deep brown colour, add in the fried coconut slices and give it a final mix.
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Your spicy Kerala-style chilli chicken is ready to serve. Pair it with parotta, rice or eat it as a snack.
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