Kozhi Neriyathu

Ingredients

• - 2 cups rice rice
• - 400g fried chicken with rice
• - 3 large onions
• - 2 tomatoes
• - 1/2 cup yogurt
• - 4 tbsp ghee
• - Whole spices
• - Fresh mint and coriander
• - Salt to taste

Method

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. 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. Add ginger-garlic: Add 1.5 tbsp ginger-garlic paste and fry 3 minutes until the raw smell disappears.
4. Add tomatoes: Add 3 chopped tomatoes. Cook 8-10 minutes pressing until oil separates.
5. Add spice powders: Add 1.5 tsp red chilli powder, 1.5 tsp coriander powder and half tsp turmeric. Fry 3 minutes.
6. Add marinated chicken: Add chicken with all yogurt. Toss and fry on high heat 8-10 minutes.
7. Add water: Add 1 cup warm water. Bring to a boil.
8. Simmer: Cover and cook on medium-low heat 20-25 minutes until chicken is tender.
9. Thicken: Uncover and cook 8-10 minutes until the gravy is very thick and dark.
10. Serve: Adjust salt. Kozhi neriyathu should be dark, intensely flavoured with a thick masala coating. Serve with appam or parotta.