Idli Day Contest 2022, Customer Recipe

Fried Chicken 65 Coconut Kulambu

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.