Kerala Style Chicken Ularthiyathu
A tasty side dish, goes well with Rotis / Rice / Kerala Parotta / Pulao …
You will need1
1 tablespoon oil for chicken
2 teaspoons oil for coconut splits
1 onion, finely sliced
4 cloves garlic, chopped and crushed
½ - inch piece ginger, chopped and crushed
6 curry leaves
1 tablespoon shallow fried coconut splits (thengakothu)
2 green chillies, slit lengthwise
1 teaspoon pepper powder (3/4 to 1 teaspoon)
250 g boiled chicken pieces or leftover chicken pieces from the curry
½ teaspoon salt
For coconut splits / thengakothu:
Mix 1 tablespoon dry coconut splits with ¼ teaspoon turmeric and ¼ teaspoon salt. Keep aside for half an hour. Heat 2 teaspoons oil in a non stick pan. Reduce the heat to low and shallow fry coconut splits until golden color and crisp. Keep aside.
Heat 1 tablespoon oil in a pan. Add finely sliced onions and fry on a low to medium heat until golden color and crisp.
Add chopped garlic, ginger, curry leaves, shallow fried thengakothu and slit green chillies. Saute well and fry for 4 – 5 minutes or until fragrant.
Add pepper powder (3/4 to 1 teaspoon) and mix well.
Add boiled chicken pieces and adjust salt to taste. Mix all the ingredients well. Cover with a lid and cook on a low heat for 10 minutes or until chicken pieces well combined with all the spices (do not add water while cooking). Serve as side dish with Parotta / Rotis / Rice / Pulao / Brown bread …