Kondattam Chicken is a simple yet flavorful dish from South India that's great for anyone looking for a mix of spicy, sweet, and tangy tastes. It's an easy choice for either an appetizer or a side dish. The recipe involves frying chicken and cooking it with various spices and a tangy sauce, making it a mouthwatering addition to any meal. Whether you pair it with rice or bread, it's a delicious way to spice up...
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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.
Feel free to adjust the spice levels to your preference.
This recipe is suitable for bone-in and boneless chicken.
How do I properly marinate chicken for Kondattam Chicken to enhance flavor?
To enhance the flavor of Kondattam Chicken, combine the chicken pieces with oil, red chilli powder, garam masala, turmeric, Kashmiri chilli powder, ginger garlic paste, salt, cornflour, and lemon juice in a large bowl. For the best results, marinate the chicken for at least an hour, but overnight in the refrigerator is ideal for deeper flavor absorption.
What are some good side dishes to serve with Kondattam Chicken?
Kondattam Chicken pairs wonderfully with steamed rice, roti, or paratha. You can also serve it as an appetizer on its own. For a complete meal, consider adding a side of vegetable curry or a fresh salad to balance the spicy and tangy flavors.
Can I make Kondattam Chicken gluten-free or suitable for other dietary restrictions?
Yes, you can make Kondattam Chicken gluten-free by ensuring that the ingredients, especially the spices and sauces, are certified gluten-free. Additionally, if you're looking for a lower-carb option, you can substitute the cornflour with almond flour or omit it entirely. Always check labels for any hidden gluten in sauces like tomato ketchup.
What is the best way to store leftover Kondattam Chicken?
To store leftover Kondattam Chicken, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days. For longer storage, consider freezing it, where it can last for up to 2 months. Reheat thoroughly before serving.
What can I substitute for desiccated coconut in Kondattam Chicken?
If you don't have desiccated coconut on hand, you can substitute it with finely grated fresh coconut, which will add a different texture and flavor. Alternatively, you can omit it entirely if you prefer a coconut-free version, but keep in mind that it will slightly alter the dish's overall taste.
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