Ingredients:

• 1 tbsp – oil for Chicken
• 2 tsp – oil for Coconut splits
• 1 onion, finely sliced
• 4 Cloves garlic, chopped and crushed
• 1/2 inch piece ginger, chopped and crushed
• 6 Curry leaves
• 1 tbsp – shallow fried Coconut splits (thengakothu)
• 2 green chillies, slit lengthwise
• 1 tsp – pepper powder
• 250 g – boiled Chicken pieces or leftover Chicken pieces from curry
• 1/2 tsp – salt
• 1/4 tsp – Turmeric

Method:

1. Mix 1 tbsp dry coconut splits with 1/4 tsp turmeric and 1/4 tsp salt. Keep aside for half an hour.
2. Heat 2 tsp oil in a non-stick pan. Reduce the heat to low and shallow fry coconut splits until golden in colour and crisp. Keep aside.
3. Heat 1 tbsp oil in a pan. Add finely sliced onions and fry on a low to medium heat until golden in colour and crisp.
4. Add chopped garlic, ginger, curry leaves, shallow fried coconut splits and slit green chillies. Saute well and fry for 4-5 minutes or until fragrant.
5. Add pepper powder (3/4 to 1 tsp) and mix well.
6. Add boiled chicken pieces and adjust salt to taste. Mix all the ingredients well. Cover with a lid and cook on a low heat for 10 minutes or until chicken pieces are well combined with all the spices (do not add water while cooking).
7. Serve as side dish with Parotta / Rotis / Rice / Pulao / Brown bread.
8. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya