Spicy Chicken Chinthamani

Ingredients

• Chicken - 1/2 kg
• Shallots - 1 cup
• Ginger-garlic paste - 1 1/2 tbsp
• Green chilies - 6 whole
• Turmeric powder - 1 tsp
• Red chili powder - 1 tbsp
• Tomatoes - 2 whole
• Salt, to taste
• Curry leaves - 10 whole
• Coconut oil - 1/2 cup

Instructions

1. 1Cut the chicken into bite-size cubes, peel the shallots and chop them, and roughly chop the tomatoes; set the tomatoes aside for later.
2. 2In a large bowl, combine the chicken, chopped shallots, ginger-garlic paste, green chilies, turmeric powder, red chili powder, salt, curry leaves and coconut oil. Use your hands to mix everything thoroughly so the spices coat the chicken evenly.
3. 3Heat a wide-bottomed pan over medium heat and transfer the chicken mixture to the pan. Do not add water; spread the mixture into an even layer so it cooks uniformly.
4. 4Cover the pan and cook on low flame until the chicken pieces are cooked well and the shallots are soft and fragrant. If you prefer a different heat, you can use dry red chilies instead of the green chilies.
5. 5Finally add the tomato pieces and mix everything together. Let it cook for 3-4 minutes so the tomato softens and the masala comes together.
6. 6Serve hot with rice or roti. Optional: garnish with fresh cilantro before serving.