PREPARATION

1. Take a pan, add 350 milliliters water, 12 grams dry red chili and stir well.

2. Bring it to a boil.

3. Remove it from heat and transfer it to a blender. Blend it into a paste.

4. In a mixing bowl, add 80 grams coconut, 2 teaspoons prepared red chili paste, 1/4 teaspoon salt and mix it well.

5. In a another mixing bowl, add 950 grams chicken, prepared red chili paste, 1 1/2 tablespoons ginger garlic paste, 1 tablespoon lemon juice, 1/2 teaspoon turmeric, 1/2 teaspoon fennel powder, 1teaspoon garam masala, 1 teaspoon salt and mix it well.

6. Marinate 2 - 4 hours.

7. Heat some oil in a skillet and fry until it turns dark brown in color from all sides.

8. Heat 1 teaspoon coconut oil in a pan, add 10 - 12 curry leaves, 2 - 3 green chili and stir for 2 - 3 minutes.

9. Remove it from heat. 

10. Heat 2 tablespoons oil in a another pan, add the coconut mixture in it and cook until it turns golden brown in color.

11. Garnish the chicken with coconut mixture, roasted green chili and curry leaves.

12. Serve hot.