Thattukada

Chicken is a common staple in most non-vegetarian household and that is the case with ours too. I am always experimenting trying to cook chicken in a "different" way with a "different" taste from the normal. And this recipe is a result of one such experiment and was a hit for us. It is a spicy curry more on the drier side.

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Serves around 5-6 people

For Frying

Chicken	- 1 3/4 lb
Chilly Powder	- 3 1/2 tbsp
Turmeric Powder	- 1 tsp
Fennel Powder	- 1 tbsp
Garam Masala	- 1 tsp
Ginger Garlic Paste	- 2 tbsp
Salt	- to taste
Coconut Oil	- 3 tbsp

For the roast

Coconut Oil	- 2 tbsp
Onion	- 1 1/2 (around 1.2 lb)
Ginger Garlic Paste	- 1 tbsp
Tomato	- 2 (0.5 lbs - chopped)
Chilly Powder	- 1 tsp (Optional)
Water	- 1 cup
Curry Leaves	- 2 twigs
Salt	- to taste

Mix all the ingredients for frying with the chicken except coconut oil.
Heat the 3 tablespoons of coconut oil and add the marinated chicken. You do not have to keep the chicken in the marinade for any period of time. The amount of oil used for frying will depend on the pan used to fry. I used a ceramic pan which takes very little oil.
Close the pan with a lid and let it cook for 6-7 minutes.
Open the pan and let the chicken fry until it starts to slightly brown on the outside.
Take the fried chicken from the pan and set aside.
Add the oil needed for the roast to the same pan.
Add the onions and saute until it starts to brown.
Add ginger garlic paste and chopped tomatoes and saute until the tomatoes turn mushy.
Add the chilly powder if you would like your dish to be on the spicier side and saute for 2-3 minutes.
Add the fried chicken and mix well to coat with the onion.
Adjust the salt, as needed.
Add the water and mix well and let it cook well for 5 minutes. You can add more water depending on the amount of gravy you need.
Add the curry leaves and serve the chicken roast.