Fried Chicken 65 Coconut Kulambu

Ingredients

For Fry

• 3/4 kg Chicken pieces
• 1/2 Teaspoon Turmeric Powder
• 2 Teaspoon Chilli Powder
• 1/2 Teaspoon Pepper Powder
• 1 Teaspoon Garam Masala Powder
• 1/2 Lemon – Lemon juice
• Salt as required for coconut

For Kulambu

• 5 Tablespoon Coconut oil
• 1.5 Large Onion finely chopped
• 1 Teaspoon Ginger-garlic paste
• 1 Spring Curry leaves
• 1/2 Teaspoon Turmeric powder
• 2 Teaspoon Thillai’s Chettinad Chicken Mix
• 1 Teaspoon Chilli Powder
• 1 Teaspoon Coriander powder
• 3 Tomato (cut with small pieces)
• 2 Cup Coconut milk
• Salt to taste

Preparation Method For Fried Chicken 65 Coconut Kulambu

1. Marinate ¾kg chicken pieces with ½ teaspoon turmeric powder, 2 teaspoon chilli powder, ½ teaspoon pepper powder, 1 teaspoon garam masala powder, ½ lemon juice and salt for 2 hours in the refrigerator.
2. Heat 4 tablespoon coconut oil in a pan over medium heat. Shallow fry chicken pieces until brown coloured.
3. Heat 1 tablespoon coconut oil in the pan and add finely chopped 1.5 onion and little salt. Saute for 4 – 5 minutes until onion will be transparent.
4. Add 1 teaspoon ginger-garlic paste, 1 spring curry leaves and continue to saute until browned. Add ½ teaspoon turmeric powder, 1 teaspoon chilli powder and 1 teaspoon coriander powder. Saute for a few minutes in low heat.
5. Add chopped 3 tomatoes and cook until looks like gravy and oil separates. Add 1 teaspoon garam masala powder and 2 teaspoon Thillai’s chettinad mix powder and mix well.
6. Add 2 cup coconut milk and bring to a boil. Add fried chicken pieces and mix well. Cover and cook for 10 minutes until completely done.
7. Switch off the heat. Keep covered for 5 minutes. Garnish with coriander leaves.
8. And serve with Idly.