This is similar to the Chicken ulathiyathu (a typical christian dish from Kerala, India) with the subtraction of onions and bit more towards the spicy side. This is a very easy chicken dry dish. I even use this as filling for Puff pastry, cutlets. I have a friend from Chile and this is her favorite item from my menu. Spiciness of this dish can be altered depending on your tolerance level.
- Chicken – 1 kg (I normally use thigh instead of breast)
- Dried Red chilles – 1 handful (crush it in a grinder)
- Garam Masala – 2 tsp (I usually use the garam masala my Mother in law prepares – she uses Cloves, Cardamom, Star ainse, Cinnamon to make the masala)
- Pepper – 1 tsp (crushed and grinded, thanks to my Mother in law for this as well)
- Coriander Powder – 3tsp
- Coconut – 1 cup (I normally don’t find the dried ones, so I take the frozen grated coconut, keep it in microwave for a minute and thaw it).
- Garlic – 3 tsp (Crushing garlic/ginger gives more taste than slicing it)
- Ginger – 3 tsp
- Turmeric Powder – 1 tsp
- Salt – as required
- Oil – 1 tsp
- Curry Leaves
- Lemon juice
- Heat a Kadai\pan (no oil needed), add shredded coconut and fry it until it turns slight brown and keep it aside.
- Add grinded dried red chillies and saute it until the raw smell goes.Add coriander powder, garam masala, pepper powder and turmeric powder and mix well.
- Cut the chicken and marinate the pieces with 2 tsp of the above mixture we just roasted in Step 2. Add a bit of turmeric powder, ginger garlic paste,salt and coriander powder
- After 20 minutes, add the marinate into a pressure cooker, little water (chicken would ooze out water, so add little water only). I usually keep it for 2 whistles.
- Heat Oil in a kadai, add curry leaves and then add the rest of the mix from step 2 to the oil. Saute for few seconds. Add the slight brown shredded coconut from step 1 to this . Saute this until all turn golden brown.
- Add the chicken pieces from the pressure cooker. Use a thick bamboo/wooden spatula/spoon and mix the chicken pieces with the ingredients in the pan. (I tend to make the chicken little shredded before adding, so that it is easy to mix. Also I add the broth from the pressure cooker to get the aroma and flavor).
- Add the rest of the mixture from step 1, lemon juice and salt (as required). Saute it until the chicken is dry and golden brown.
- Enjoy the spicy shredded chicken with white rice or chappathi.