The dish can be served with white rice or as an appetizer along with something to subsidize the heat from the dish.
Preparation Time: 10 minutes
Cook Time: 20 minutes
Serves : 2-3
Inspired by: Sujeeskitchen
Chicken Thighs: 500 gms boneless cut into 1" pieces
Dry red chilies: 15 break into 4 pieces each and discard the seeds
Onion : 1 large finely chopped
Ginger garlic paste: 1 tablespoon
Curry leaves: 1 sprig
Coconut grated : 1/2 cup
Cloves : 4
Cinnamon: 1" stick
Poppy seeds: 1 teaspoon
Salt to taste
Heat 5-6 tablespoons of oil in a pan, add cloves and cinnamon stick. Fry for 30 seconds and add poppy seeds, fry for 1 minute. Simmer the stove and add the broken red chilies. Fry for 1-2 minutes until the chilies are bright red in color.
Add the onion and curry leaves and sauté for 1 minute. Add Ginger garlic paste and sauté till the onions turn light brown.
Add chicken and salt, mix well and fry on medium heat for 15 minutes. Do not add water.
Once the chicken is done and water is pretty much evaporated, add coconut and mix well. Fry for 1 minute and turn off the stove.
Serve hot as an appetizer or with rice.