Payyoli Chicken Porichathu

Ingredients

• Chicken - 1 kg
• Kashmiri red chili paste - 4 tbsp
• Ginger paste - 2 1/2 tbsp
• Turmeric powder - 1 tsp
• Meat masala powder - 1 tsp
• Vinegar - 3 tbsp
• Green chilies - 4 whole
• Curry leaves - 2 piece
• Coconut - 4 tbsp
• Salt, to taste
• Coconut oil

Instructions

1. 1If you are making the paste from scratch, boil 10-15 Kashmiri red chilies in water for 1 hour, drain, then grind them to a fine paste; this is what gives the fry its vivid red color.
2. 2In a bowl, combine the chicken with 2 tbsp ginger paste, 1 tbsp vinegar and salt; toss to coat and set aside for 15 mins so the flavors begin to penetrate.
3. 3In another bowl, mix 4 tbsp Kashmiri red chili paste, 1 tsp turmeric powder, 1 tsp meat masala powder, 1 tsp ginger paste and 2 tbsp vinegar until smooth; pour this over the chicken, mix well, and set aside for 1 hour to marinate. Reserve a little of the chili paste and stir it into 4 tbsp grated coconut.
4. 4Heat coconut oil in a kadai or heavy skillet over medium heat. Add the marinated chicken pieces and fry on medium flame until they are half cooked and begin to brown, turning occasionally for even color.
5. 5Add the reserved coconut and chili mixture, 4 green chilies cut lengthwise, and 2 sprigs curry leaves; continue to fry until the chicken is fully cooked and the coconut becomes golden and crisp, which adds a lovely texture and aroma.
6. 6Transfer the chicken to a serving plate and serve hot with rice. Optional: squeeze a little lemon over the chicken before serving for a bright finish.