| Cook Time | 20 minutes |
| Servings |
serving
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Ingredients
- 500 g chicken
- 1/4 cup coconut milk
- 2 teaspoons lemon juice
- 1 teaspon rice powder
- 1 cup onion thinly sliced
- 3 - 4 nos chilly green
- 2 sprig curry leaves
- 1/4 teaspoon ginger paste
- 1/4 teaspoon garlic paste
- 1 1/2 teaspoons chilly powder
- 1/2 teaspoon chilly kashmeeri powder
- 2 pinches turmeric
- 1/4 teaspoon garam masala
- 1/4 teaspoon corriander powder
- salt
- coconut oil
Ingredients
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Instructions
- clean chicken and cut in to small pieces.marinate chicken pieces with salt ,lemon juice and turmeric powder.
- mix rice powder and coconut milk well, then add rest of the powders and ginger garlic paste in to it.mix well and make a fine batter.add this to the marinated chicken pieces,mix well,and keep refrigerated for 3-4 hours.
- heat oil in a pan and fry the chicken pieces(chicken should be submerged in oil).once the chicken done remove from oil(out side crunchy deep brown inside juicy).
- mix thinly sliced onion to the remaining marinade mix and deep fry in to the the same oil ,(before adding to the marinade just mash the onion and squeeze the excess water so that you can easily fry the onions).when onion turns to golden brown and crispy remove it from oil.add curry leaves and chilly deep fry it then remove and keep in to a paper towel.
- mix onion curry leaves and chillie together and spread on top of the chicken
- serve hot with pathiri.
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