Coconut Chicken

Ingredients

1. Chicken, cut into bite-size pieces - 1lb

2. Fennel seeds - 2-3 tspn

3. Chili flakes - 2-3 tspn ( Adjust to taste)

4. Kashmiri chili powder - 1 tspn (Or substitute any mild chili powder or leave out if desired)

5. Salt - To taste

6. Curry leaves - 2-3 sprigs

7. Vinegar/ Lime juice - 1 tblspn

8. Shredded coconut - 1/4 cup

9. Oil - 2 tblspn

Method

1. Make a coarse paste by grinding together the chili flakes, fennel seeds, chili powder, salt and few curry leaves.

2. Coat the chicken pieces in this mixture and marinate for anywhere between 2hrs to overnight.

3. In a deep pan, heat oil over medium heat.

4. Add the marinated chicken to the pan and cook, mixing it around continuously. Keep the heat on medium.

5. Initially the chicken will start giving out water. Continue cooking until all the water evaporates and the chicken starts to develop a light golden color.

6. In the meanwhile, heat a separate pan over medium heat. Add the shredded coconut. Toast the coconut until light brown in color. Do not burn the coconut. Set aside.

7. Once the chicken is around 95% done, add the toasted shredded coconut. Continue cooking, mixing continuously until the chicken is completely cooked. Garlic with more curry leaves and adjust salt to taste.

8. Serve hot.