Kadathanattu Curry Leaves Chicken

Ingredients

• Chicken - 500 g
• Ginger - 2 piece
• Garlic - 15 clove
• Green chili - 4 whole
• Kashmiri chili powder - 1 tbsp
• Red chili powder - 2 tbsp
• Onion - 2 whole
• Onion - 1 whole
• Capsicum - 1 whole
• Tomato - 2 whole
• Pepper powder - 1 tsp
• Chili sauce - 1 tsp
• Tomato sauce - 1 tsp
• Curry leaves - 1 tbsp
• Coriander leaves - 2 tbsp
• Salt

Instructions

1. 1Peel the ginger and garlic and trim the green chilies; grind them together into a coarse paste, then squeeze out and reserve the juice while keeping the remaining coarse paste.
2. 2Marinate the chicken with red chili powder, Kashmiri chili powder, the ginger-garlic-green chili juice, and salt; set aside for 1 hour.
3. 3Heat a shallow layer of oil in a skillet and shallow-fry the marinated chicken pieces until done, then remove them from the pan and keep them aside.
4. 4While the chicken is resting, add the finely chopped onions to the same oil and fry until they are crispy and brown, then remove and drain on paper.
5. 5Return the pan to medium heat and sauté the cubed onion in the same oil until light brown and fragrant.
6. 6Add the fried chicken pieces, the reserved coarse ginger-garlic-green chili paste, capsicum, and the tomato juice you made from the tomatoes; sprinkle in the pepper powder and stir everything to combine.
7. 7Stir in the chili sauce, tomato sauce, curry leaves, and coriander leaves; check for salt and add if needed, then continue to cook, stirring occasionally, until the mixture is dry.
8. 8Remove the pan from the heat and let the dish rest for a minute before serving.
9. 9Serve the Kadathanattu chicken with rice or roti.
10. 10Optional: squeeze a little lemon juice over the chicken just before serving for a bright finish.