CHICKEN THEEYAL

Ingredients

1. Chicken pieces  – ½ kg /500gm
2. Potato (medium)  - 2 (cut into cubes)
3. Chilly powder    – 2 tbsp
4. Kashmiri chilly   - 1 tbsp
5. Turmeric powder - ½ tsp
6. Coriander powder – 2 tbsp
7. Fennel   – 1 tsp
8. Tamarind pulp   – 1 tbsp
9. Salt as needed
10. Shallot  chopped– 1 cup
11. Garlic chopped – 2tsp
12. Ginger chopped - 1 tsp
13. Curry leaves - 2 strings
14. Grated coconut  - ½cup
15. Coconut pieces – 2 tbsp
16. Water – 1½ cup
17. Coconut oil – 4 tbsp
18. Mustard – 2 tsp
19. Dry red chilly  – 2

 Method

1. Wash the chicken pieces, add chilly powder, turmeric powder ¼ tsp, salt, potato cubes, 1 ½ cup water and few curry leaves, cook  in a medium flame covered until done.
2. Heat 2 tbsp coconut oil  in a pan, to it  add grated coconut and roast well,  when it starts to change colour add ½ cup chopped shallots, Kashmiri chilly, balance turmeric powder, Coriander powder, Fennel, garlic and ginger, roast till dark brown, switch off the flame and allow to cool. Then grind it to a smooth paste by adding tamarind pulp and keep aside.
3. Add the ground coconut paste into the cooked chicken pieces mix well, add salt according to your taste, bring it to boil and cook for another 10mts, then turn off the flame.
4. Heat the balance 2 tbsp coconut oil in a pan, fry the coconut pieces till golden brown, splutter mustard seeds,  add curry leaves and dry red chilly pieces and finally add remaining chopped shallots, fry till shallots turns golden brown. Add the seasoning into the prepared curry …SERVE HOT