Chicken Ularthiyathu

This is a appetiser or dry chicken dish which can be used as main course made with small bite sized chicken pieces cooked mainly with sliced coconut pieces, shallots and curry leaves 

RECIPE 

Ingredients 

Chicken cut into small sized pieces (boneless thighs or chicken with bone) – 500 grams 

For Marination 

Ginger garlic paste – 1 tbsp 

Kashmiri Chilli powder – 1.5 tbsp

Salt – to taste 

Shallots – 250 grams 

Curry leaves – 1 sprig atleast or more 

Red Chilli flakes – 1 tbsp

Sliced coconut pieces – 1/4 cup 

Coconut oil/ Vegetable oil – 3 tbsp 

Method 

1. Marinate chicken with ginger garlic paste, salt and Kashmiri chilli powder. 
2. Heat a pan and add in coconut oil when hot. After oil is hot, now add in the shallots, curry leaves, sliced coconut pieces and red chilli flakes and sauté well till onions are soft. 
3. Add in the marinated chicken to this and cook on medium flame covered for 10 minutes and then open and cook till al water evaporates and chicken is well cooked. Add a bit of oil if needed or if chicken is drying out. 
4. Serve hot. 
   

Notes

• Shallots work best for this recipe . If no shallots, 1 medium onion thinly sliced can be used. 

• Coconut oil works best for this recipe for the authentic flavours but if not then can use vegetable oil. 

• I used boneless thigh pieces cut into small cubes. I wouldn’t recommend using boneless chicken breasts for this recipe. Chicken in bone cut into small-sized pieces can be used. 
  
• I would be generous with the curry leaves in this recipe as it adds quite a bit of flavour to the dish.