Manathavady Thattukada-Style Spicy Chicken

Ingredients

• Chicken - 500 g
• Egg - 1 whole
• Corn flour - 1 tbsp
• Chaat masala - 1 tsp
• Chicken tandoori masala - 1 tsp
• Mustard seeds - 1 tsp
• Medium potato - 1 whole
• Carrot - 1 whole
• Capsicum - 1 whole
• Coconut bits (thengakothu) - 2 tbsp
• Ginger - 1 tsp
• Garlic - 1 tbsp
• Onion - 1 whole
• Red chili sauce - 1 tbsp
• Green chili sauce - 1 tbsp
• Shallots - 5 whole
• Turmeric powder - 1/2 tsp
• Pepper powder - 1 tbsp
• Tomato - 1 whole
• Curry leaves - 2 piece
• Coriander leaves, for garnish
• Oil
• Salt

Instructions

1. 1Whisk together the egg, corn flour, chaat masala and chicken tandoori masala to form a light batter; toss the chicken pieces in the batter to coat and marinate for 2 hours.
2. 2Prepare the vegetables: cut the potato, carrot and capsicum lengthwise and slice the shallots into rounds; place them with a splash of water in a microwave-safe dish and cook on high power for 5 minutes.
3. 3Heat oil in a frying pan and fry the marinated chicken until it is half cooked and beginning to brown, then transfer to a plate.
4. 4Heat 3 tbsp of oil in a separate pan, add the mustard seeds and let them splutter, then add the chopped onion, ginger and garlic and sauté until the onion is translucent.
5. 5Stir in the chopped tomato and cook until it softens, then add the cooked vegetables, coconut bits, red chili sauce, green chili sauce, turmeric powder, pepper powder and the sliced shallots and sauté together until the spices are well blended and aromatic.
6. 6Return the fried chicken to the pan and stir thoroughly so each piece is coated with the masala; continue cooking until the chicken is heated through and the sauce clings to the pieces.
7. 7Stir in the curry leaves and chopped coriander, taste and adjust salt if needed, then remove the pan from the heat.
8. 8Serve the chicken hot with steamed rice or roti.