2 lbs boneless chicken
2 Tbs coconut, cut into thin slices
2 large red onions, cut into long slivers
5 or 6 curry leaves
7 shallots, chopped
4 cloves garlic, minced
1 piece ginger, 1 inch
1 tsp garam masala
¼ tsp turmeric
2 Tbs yogurt
4 shallots, chopped
1 tsp chili powder
3 Tbs coriander, ground
½ tsp turmeric
1 heaping Tbs black pepper, ground
1 tsp cumin seeds
1 tsp fennel seeds
3 cardamom pods
3 pieces cinnamon sticks, 3 inches, broken
1 tsp salt
This dish was on the menu in a restaurant in Kotayam which is a small town in Kerala between Cochi and Trivandrum. Naraynan Nair, who is Kachi's brother, tasted this delicious dish during a business trip to Kotayam. He reported the ingredients and hearty flavor to Kachi who promptly created this recipe. It has a lovely mild but rich flavor. She has prepared it for many years including a few weeks ago after returning from her daughter's house. I absolutely loved it. I hope you will too.
1. Grind the Marinade ingredients in a food processor or a blender. Cut the chicken into small-sized pieces, about 1 inch cubes. Mix the chicken in the marinade and let it sit for an hour.
2. Meanwhile, heat 2 tablespoons of olive oil in a pot over medium heat and add the onions, not stirring often, until they caramelize. If the frying is done slowly, the onions will turn the correct medium brown color. Set the onions aside in a bowl.
3. In the remaining oil, fry the chicken for about 10 minutes until lightly golden. Remove and set aside.
4. Grind the Masala ingredients in a food processor or a blender.
5. Lightly fry the coconut pieces and curry leaves for a few minutes with a bit of oil. Add the ground Masala and 4 tablespoons of oil. Fry for 5 minutes. Add the cooked chicken and 1 cup of water. Stir and cover the pot until it is cooked. Remove the lid and fry for a few more minutes.
6. Add the fried onions. Mix well. Add salt if desired.
- Serve with rice or Malabar paratha.