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1
Marinate the chicken in Chilli powder, Turmeric Powder, Black Pepper Powder and salt for 15-20 minutes.
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2
Then add in chopped Onions chopped Garlic chopped Ginger slit Green chilles and Curry Leaves and set aside for another 1/2 an hour.
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3
Meanwhile Dry roast the corriander seeds and the chillies till lightly browned. Make a paste of this when at room temperature. Keep aside.
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4
Dry roast the scraped coconut till it is brown in colour(do not over brown it). Make a paste of this too, when at room temperature, and set aside.
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5
Mix in the dry roasted corriander and chilli paste to the chicken and marinate for another 1 hour or more.
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6
Heat a thick bottom wok or a deep pan add the chicken and 1 cup of water and cook covered on high flame(about 5-10 minutes) making sure the chicken doesn't scorch.
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7
Keep cooking on low(covered) after this, while stirring ocassionally.
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8
When the chicken is done add the coconut paste and cook for some more time.
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9
Finally heat some coconut oil and splutter the mustard seeds and add sliced onions, when they are light brown in colour add the curry leaves and 2 tbsp of scraped coconut. fry till the coconuts are slightly browned. Pour this onto the chicken and mix. Cover and remove from flame.
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10
Serve after some time with Kerala Parottas.
