A straightforward seared chicken recipe with bona fide Malabar flavors. The heat of the green chilies slices totally through the delicious and delicate chicken pieces. The coconut oil gives this dish a particular flavor. Serve this dish as a starter for your local gatherings.
Ingredients
- 500 Gram Chicken, cleaned and cut into 1 inch cubes
- 1 tsp Garlic, minced
- 1 tsp Ginger, minced
- 2 tsp Kashmiri Red Chilli Powder
- 1/2 tsp Turmeric Powder (Haldi)
- 2 tbsp Vinegar
- 1 Green Chilli, slit lengthwise
- 1 tbsp Meat Masala
- 3 tbsp Fresh Coconut, grated
- to taste Salt
- 2 sprig Curry Leaves
- 3 tbsp Coconut Oil
- 100 ml Water
1. Marinate the chicken in minced ginger and garlic, vinegar, turmeric powder, salt, meat masala powder and Kashmiri red stew powder. Save this for 60 minutes.
2. Combine ground coconut and Kashmiri red stew powder.
3. Heat coconut oil in a dish and broil the marinated chicken alongside cut green chillies.
4. Add the red stew coconut blend and curry passes on to the semi-cooked chicken and broil it for some time.
5. Pour water and let the chicken cook till the chicken totally ingests the water.
6. The Payyoli chicken fry is prepared!
