Follow these steps for perfect results
Chicken breasts
cut into small pieces
Pearl onions
peeled
Garlic
Dry Red Chilli
Red Chilli powder
Turmeric powder
Curry leaves
Coriander Leaves
chopped
Salt
Coconut Oil
Grind pearl onions and garlic together in a mixer grinder.
Heat coconut oil in a skillet over medium heat.
Add dry red chilies to the oil and sizzle for a few seconds.
Add curry leaves and allow them to crackle.
Add the ground onion-garlic mixture and sauté until the raw smell disappears (about 10-12 minutes).
Add red chili powder and turmeric powder and cook for another 5 minutes.
Add chicken pieces and salt, and mix well.
Sauté until the chicken is roasted well (about 20 minutes), ensuring it is cooked through.
Switch off the heat and garnish with coriander leaves.
Serve hot.
Expert advice for the best results
Adjust the amount of red chili powder to suit your spice preference.
Ensure the chicken is cooked through before serving.
Use fresh curry leaves for the best flavor.
Everything you need to know before you start
15 mins
Can be prepped ahead of time by grinding the onion-garlic mixture.
Serve hot, garnished with fresh coriander leaves. A sprinkle of lemon juice can add brightness.
Serve with steamed rice
Serve with Karuveppilai Chutney Podi
Serve with Chettinad Style Poondu Rasam
Pairs well with spicy food.
Discover the story behind this recipe
A popular dish in the Erode region, known for its unique spice blend.
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