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.

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  1. Chicken – 1 kg (I normally use thigh instead of breast)
  2. Dried Red chilles – 1 handful (crush it in a grinder)
  3. 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)
  4. Pepper – 1 tsp (crushed and grinded, thanks to my Mother in law for this as well)
  5. Coriander Powder – 3tsp
  6. 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).
  7. Garlic – 3 tsp (Crushing garlic/ginger gives more taste than slicing it)
  8. Ginger – 3 tsp
  9. Turmeric Powder – 1 tsp
  10. Salt – as required
  11. Oil – 1 tsp
  12. Curry Leaves
  13. Lemon juice


  1. Heat a Kadai\pan (no oil needed), add shredded coconut and fry it until it turns slight brown and keep it aside.
  2. 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.
  3. 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
  4. 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.
  5. 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.
  6. 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).
  7. 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.
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  8. Enjoy the spicy shredded chicken with white rice or chappathi.



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