Chicken: 1 Kg
Shallots (Crushed): ½ Cup
Tomato (Diced): 1
Ginger garlic paste: 2 tbsp
Curry Leaves: 2 springs
Onion (Sliced): 1 Large
Potato (Cut into thick discs): 2 medium
Coconut milk: 1 Cup
Chilly Powder: 2 tbsp
Corriander Power: 1 tbsp
Turmeric Powder: ½ tsp
Garam Masala: 1 tsp
Coconut Oil: 3 tbsp
Lemon Juice: 1 tbsp
Salt: to taste
Method to make
Step 1: Marinate the chicken with 1 tbsp chilly powder, ½ tbsp. turmeric powder, ½ tsp garam masala, salt and lemon juice.
Step 2: Heat the oil in a nonstick kadai and shallow fry the potatoes till golden brown on both sides. Keep it aside.
Step 3: Add a little more oil if required and add the ginger garlic paste and salt till fragrant.
Step 4: Add the Onions and shallots and saute till golden brown.
Step 5: Add the coriander powder, remaining chilly and turmeric powder and saute on low heat for 10 to 15 minutes.
Step 6: Add the garam masala and saute for 5 minutes.
Step 7: Add the tomato in curry leaves and saute till it is mushy and oil begins to separate.
Step 8: Now add the chicken and mix well and cover and cook till it is ¾ th done. Stir occasionally.
Step 9: Add the coconut milk and fried potatoes and mix and check the seasoning. Cover and cook till fully done.
Step 10: Serve with appam, rice or chappati.