NADAN CHICKEN FRY (KERALA STYLE)

What Goes In:

Chicken (cut into medium-sized pieces) – 1 kg

Chilly Powder – 5 tbsp

Turmeric Powder – 2 tsp

Coriander Leaves (chopped) – 4 tbsp

Lemon Juice – 2 tsp

Oil – for frying

Salt – to taste

Ginger Garlic Paste – 6 tbsp

Pepper Powder – 6 tbsp

Coriander Powder – 3 tbsp

Curry Leaves – 2 stems

Onions (sliced) - 2

Desiccated Coconut – 3 tbsp

The “How To”:

·         Make slits on the chicken pieces so that the marinade can be easily absorbed.

·         Marinate the chicken pieces with salt, turmeric powder, chilly powder, pepper powder, ginger-garlic paste, coriander leaves and lemon juice and keep in refrigerator for 2-3 hours.

·         Heat oil in a pan; add the curry leaves and the chicken pieces. Cover the pan and simmer the chicken for 10 mins. Flip the chicken pieces over and keep frying till the chicken is fully cooked. Drain and keep aside.

·         In the same pan, fry the onions in the remaining oil. Add the remaining marinade to the pan and fry till the raw smell disappears. Next, add the desiccated coconut and fry for 2-3 mins.

·         To this mixture, add the chicken pieces and mix well. Take off the heat and serve hot.