Travancore Green Chilly Chicken

This time when my hubby was in Bangalore for visit, I was making traditional breakfast items and Idiyappam was one among it. He loves all rice cooked breakfasts like Appams, Idiyappam and Puttu and every morning either one of these were prepared.

So on Idiyappam day, I was first thinking to make a spicy chicken curry, but this combination I used to make most often and became so boring for me, and I wanted do something different this time. I took chicken drumsticks in a cleaning bowl and was dreaming about our restaurant visits the past days. It was really awesome time and I feel happy to iterate through those moments.

Soon, in a moment I decided the chicken recipe I m gonna prepare, basically inspired by one of the chicken dishes we had the former day, from The Permit Room, which we found to be a mallu organized restaurant. We weren't aware of it until we saw the menu over there. But the chicken tried was not Mallu dish, it was Guntur chilly chicken, and don't get deceived by the name "Chilly Chicken", it is very much different from normal chilly chicken and there is no Chinese flavor in it. It was chicken in green chilly paste, Oh! the spiciest one.

Guntur Chilly Chicken from "The Permit Room"

I didn't know the ingredients of that dish, but I thought, I would make my own version and its no more Guntur, it is Travancore green chilly chicken now ;) The ingredients will tell you how it got the Travancore attire ;) :P

Ingredients:
For frying

Chicken drumsticks - 6 with skin
Green chillies - 6 to 7
Pepper powder - 1/2 tsp
Salt - 1/2 tsp
Fennel seeds - 2 tsp
Coconut Oil - 2 tbsp

For curry
Coconut oil - 1 tsp
Onions sliced - 1
Curry leaves 2 sprigs
Water - 1/2 cup
Coconut milk, thin - 1cup
Coconut milk thick - 1/2 cup
Salt to taste

Method:

Grind fennel and green chillies to a fine paste. Mix this with chicken and add other powders.
Pour coconut oil in a frying pan and fry the pieces until 70 % done. Remove chicken and set aside.
In the same pan pour oil. Saute the onions in medium flame. Add curry leaves and chicken back. Pour water and bring to a boil. Add thin coconut milk and cook till reduced to half. Add thick coconut milk now and cook till frothy. Make sure not to over cook at this point as coconut milk would separate.

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