Payyoli is a place in Kerala renowned for one of India’s top athletes, for its amazing beach and for this dish which is served even as street food. This recipe – chicken pieces coated in curry leaves and grated, spiced coconut – will be a sure hit in any kitchen.
Marinate 1 kg chicken pieces with 2 tbs ginger paste, ½ tsp. salt and 1 tbs vinegar – for 15 mins.
Then add 3tbs red chilly powder (paprika would be a better option if you can’t down spicy food) 1 tsp. turmeric powder, 1 tsp. chicken masala, 1 tsp. ginger paste, 2 tbs vinegar and ½ tsp. salt to the mix and marinate for another 15 mins.
Mix 1tbs Kashmiri chilli powder with grated coconut, a handful of curry leaves and 1 tsp. water to form a coarse paste and keep aside. Heat coconut oil and fry chicken pieces.
When half fried, add coconut/paprika paste to the pan, 20 curry leaves and 3 slit green chillies.
Toss and fry well.
Chicken and coconut scrapings should be served together.
By Christ & Co.
