Kozhi Neriyathu

Method

1. 1

   Marinate chicken: Cut 750g chicken into pieces. Mix with 1 cup yogurt, 1.5 tbsp ginger-garlic paste, 1.5 tsp red chilli powder, half tsp turmeric, 1 tsp garam masala and salt. Marinate 2 hours.

2. 2

   Fry shallots until very dark: Heat 4 tbsp coconut oil. Add 2 cups sliced shallots and fry on medium heat 15-18 minutes until very dark brown — this is key to kozhi neriyathu.

3. 3

   Add ginger-garlic: Add 1.5 tbsp ginger-garlic paste and fry 3 minutes until the raw smell disappears.

4. 4

   Add tomatoes: Add 3 chopped tomatoes. Cook 8-10 minutes pressing until oil separates.

5. 5

   Add spice powders: Add 1.5 tsp red chilli powder, 1.5 tsp coriander powder and half tsp turmeric. Fry 3 minutes.

6. 6

   Add marinated chicken: Add chicken with all yogurt. Toss and fry on high heat 8-10 minutes.

7. 7

   Add water: Add 1 cup warm water. Bring to a boil.

8. 8

   Simmer: Cover and cook on medium-low heat 20-25 minutes until chicken is tender.

9. 9

   Thicken: Uncover and cook 8-10 minutes until the gravy is very thick and dark.

10. 10

    Serve: Adjust salt. Kozhi neriyathu should be dark, intensely flavoured with a thick masala coating. Serve with appam or parotta.