Kondattam Chicken

Combine chicken, oil, red chilli powder, garam masala, turmeric, Kashmiri chilli powder, ginger and garlic paste, salt, cornflour, and 2 tablespoons of lemon juice in a large bowl. Marinate for at least an hour.

For better flavor, marinate overnight in the refrigerator.

Heat oil in a large frying pan. Add a few curry leaves to the oil and fry the marinated chicken until golden brown. Set aside on a paper towel to drain excess oil.

Fry dry red chillies and curry leaves in the same oil, then remove and set aside.

Discard excess oil, leaving 4 tablespoons in the pan for the masala.

Sauté crushed garlic in the oil over medium-high. Add onions and curry leaves, and cook until translucent and pinkish.

Add in the turmeric, Kashmiri chilli powder, red chilli flakes, and desiccated coconut. Stir briefly.

Mix in tomato ketchup, hot water, and salt (to taste). Simmer until the oil surfaces from the masala.

Add fried chicken, lemon juice, and fried red chilli-curry leaves back into the pan. Mix well to coat evenly. Simmer and cook for 4-5 minutes for the flavours to meld.

Adjust seasoning to taste, then turn off the heat and allow it to rest before serving.

Enjoy Kondattam Chicken hot with steamed rice, roti, paratha, or on its own.