Payyoli Chicken Fry

Yum

Ingredients:

Chicken, cleaned &cut in medium size pieces - ½kg 
Ginger garlic paste - 2 tbsp.
Kashmiri red chilly - 10nos.
Lemon Juice           - 1 tbsp.
Turmeric powder    - 1tsp.
Green chilly            - 5 nos (slit lengthwise)
Grated coconut       - ½ cup   
Curry leaves           - 2 sprigs
Oil for frying        
Salt to taste

Method:

1. Marinate chicken pieces with salt,lemon juice and half of ginger paste and refrigerate for 15 minutes.
2. Boil kashmiri red chilly just enough water for 10 minutes and grind(only the chilly) it into a fine paste. 
3. Add 3/4 of red chilly paste, turmeric powder,the remaining ginger garlic paste to the refrigerated chicken,mix well and keep aside for 1 hour(in the refrigerator).
4. Mix the the remaining chilly paste to the grated coconut and keep aside until required.
5. Heat oil in a kadai. Fry the chicken pieces until half cooked.
6. Lower the flame to a medium heat and add the grated coconut, curry leaves and green chillies and fry until the chicken is cooked well and golden brown in colour.(Take not to burn the coconut). Remove from flame and serve.

Note:

• Step 6 can be done separately (i.e) fry the chicken and the coconut and curry leaves in the same oil one after the other.