For the masala
Clean the chicken and pat dry them. Create gashes on the chicken for the marinade to seep in.
Prepare the marinade using the ingredients listed under ‘To Marinate’. Add water only if required to form the paste.
Marinate the chicken pieces in the marinade and set aside for a minimum of half an hour or maximum of a day in the refrigerator.
Heat oil in a deep pan, add the chicken pieces and fry on both the sides on medium flame until the chicken is cooked and a golden brown colour is attained.
Transfer this on to a kitchen towel to drain off excess oil. Transfer this to a serving dish.
Once all the batches of chicken have been fried, add coconut and curry leaf to the same oil along with chilli powder. Fry until the coconut turns light brown in colour. It will continue to cook even after you take it off the flame. Spread this onto the chicken in the serving dish. Sprinkle a dash of salt over the dish and serve hot.
By Ria Samuel