1Clean, wash, & drain the chicken pieces.
2In a small bowl, make a paste of the ingredients mentioned in the “For Marination” section.
1Marinate the chicken pieces with the prepared paste and leave it aside for 30 mins.
2Heat oil in a large pan. Deep fry the marinated chicken in batches until cooked well and drain them on a paper towel.
3Transfer excess oil to a bowl and leave some oil in the same pan for sauteing the masala.
4Add the dry red chilies and fry for a minute.
5Add the grated coconut and saute until golden brown.
6Drain this on a paper towel. In the same pan, add oil.
7Add the chopped shallots and saute until translucent.
8Add the green chilies, chopped garlic, and curry leaves & saute for 1-2 mins.
9Add the spice powders – chili powder, turmeric powder, coriander powder & saute until the raw smell of goes away. Add tomato sauce, red chili paste, roasted coconut, & dried red chilies and mix well.
10Finally add the fried chicken pieces and combine well until the masala is well coated with the chicken.
1Cover and cook on low flame for 5 mins.
2Remove from flame and serve this spicy dish on a bed of chapati or parotta.