Kondattam Chicken

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.

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.

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.

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.

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.