Spicy Curry Leaf Chicken Fry with Rice

Method

1. 1

   Step 1: Toss the chicken with both chili powders, turmeric, ginger-garlic paste, lemon juice and 1 1/2 tsp salt. Marinate for 30 minutes at room temperature.

2. 2

   Step 2: Heat 3 tbsp coconut oil in a heavy kadai or wide skillet over medium heat. Add the fennel seeds and half the crushed pepper, and when the fennel darkens a shade, add half the curry leaves; they will crackle loudly.

3. 3

   Step 3: Add the onion and cook for 8 to 10 minutes until golden at the edges. Stir in the ground coriander for 30 seconds.

4. 4

   Step 4: Add the chicken and stir over high heat for 5 minutes to sear the masala. Cover, lower the heat and cook for 15 to 18 minutes in its own juices, stirring twice, until the meat is tender.

5. 5

   Step 5: Uncover, raise the heat to medium-high and keep frying and turning for 10 to 12 minutes, until the liquid is gone and the masala turns dark red and sticks to the chicken. The thickest piece should read at least 165F at the bone.

6. 6

   Step 6: In a small pan, heat the last 1 tbsp coconut oil and fry the green chilies and remaining curry leaves for 1 minute until the leaves turn crisp and glassy. Pour over the chicken with the remaining crushed pepper and toss.

7. 7

   Step 7: Serve hot with rice and a vegetable side, making sure each plate gets a spoonful of the crisp leaves.

• #spicy
• #gluten-free
• #dairy-free
• #high-protein