Spicy Chicken and Coconut Fry

Place 600 grams of boneless chicken pieces in a large bowl.

Combine 150 grams of roughly chopped shallots, 30 grams of garlic cloves, 20 grams of ginger, and 15 grams of green chilies. Grind or blend them into a coarse paste.

Add the prepared paste to the chicken in the bowl. Then add 1 teaspoon of turmeric powder and 1 tablespoon of chili powder.

Season with 1 tablespoon of coriander powder, 1 teaspoon of salt, 0.5 teaspoon of black pepper powder, and 1 teaspoon of fennel seeds. Mix all ingredients thoroughly with the chicken until well coated.

Cover the bowl with plastic wrap and let the chicken marinate for at least 30 minutes, or ideally longer in the refrigerator.

Prepare 150 grams of fresh coconut by removing its husk and breaking it. Slice the coconut meat into thin, bite-sized pieces.

Heat 3 tablespoons of cooking oil in a large pan over medium heat. Add the sliced coconut pieces and fry until they start to turn golden brown.

Add 1 teaspoon of red chili flakes and a handful of sliced shallots (if using extra beyond the paste) to the pan with the coconut. Continue to fry until the shallots are golden brown and fragrant.

Add the marinated chicken to the pan. Stir well to combine with the fried coconut and shallots. Cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened, about 15-20 minutes.

Add 15 curry leaves to the chicken and mix them in. Continue to cook for another 2-3 minutes to infuse the flavors.

Transfer the cooked chicken and coconut fry to a serving dish.