Chicken Dry
Chicken dry is a side dish that pairs well with rice and curry, featuring tender chicken pieces coated in a flavorful spice blend and cooked to perfection.
Ingredients
- 1000 grams Chicken (Cut into pieces)
- 1 cup Coriander seeds
- 7 units Dry red chillies
- 1 unit Green chillies
- 1 medium Onions
- 0.5 inch Ginger
- 1 teaspoon Turmeric
- 1 tablespoon Salt
- 4 tablespoons Coconut pieces (Cut into thin small pieces)
- 2 sprigs Curry leaves
- 2 tablespoons Coconut oil
- 1 as needed Water (To cover chicken)
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Instructions
- 1Wash the chicken thoroughly and cut it into pieces. Place the pieces in a kadai and set aside.
- 2In a pan, sauté the dry red chillies and coriander seeds separately in a little oil until fragrant. Grind them into a fine powder using a mixer grinder, then add water to form a smooth paste. Combine this paste with chopped onions, ginger, green chillies, coconut pieces, turmeric, and salt in the kadai with the chicken. Mix well to coat the chicken evenly and let it marinate for 45 minutes.
- 3Place the kadai on the stove and add enough water to cover the chicken. Cook with a lid on until the chicken is thoroughly cooked and the water has almost completely evaporated, approximately 45 minutes. Add more water during cooking if necessary.
- 4Turn off the heat and add curry leaves to the chicken. Drizzle coconut oil over the chicken and around the sides of the kadai. Cover with a lid and let it rest for a few minutes before serving with rice and curry.
