| Prep Time | 40 minutes |
| Cook Time | 50 minutes |
| Servings |
people
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Ingredients
Marinade:
- 1 kg of Chicken Mini Bites.
- ½ tbsp chilli powder you can add more if you’re fond of spicy dishes
- 2 tbsp each of crushed garlic and crushed ginger
- 1 sprig of curry leaves
- 2 tsp of lemon juice or vinegar
- Salt - to taste
For sautéing:
For dry roasting:
- tbsp ½fennel
Ingredients
Marinade:
For sautéing:
For dry roasting:
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Instructions
- Begin by dry roasting the spices until they become fragrant. Set aside to cool down. Once cooled, grind the spices to a coarse powder.
- Marinate the chicken with the marinade ingredients listed above for at least an hour.
- Heat 3 tbsps of oil in a pan and lightly fry the coconut slices. Set aside.
- Add the remaining oil to the pan and fry the onions and green chillies until the onions are translucent. Next, add the curry leaves and saute them for a couple of minutes.
- Add in the chicken pieces, fry them for roughly 5 minutes before covering the pan and cooking till done - 15 to 20 minutes.
- Uncover and add the tomato sauce, and cook it on a low to medium flame until it turns a dark colour, stirring in intervals.
- Garnish with the fried coconut and your dish is good to go! Enjoy!
Recipe Notes
A small effort and there you go - you have now cooked one of the most delicious Kerala cuisines - Chilli Chicken. Share your thoughts on the recipe, or if you have your own way of preparing it, post it on Instagram with the hashtag #MadeWithLicious and you could win Licious Cash.