Mix 1 tbsp dry coconut splits with 1/4 tsp turmeric and 1/4 tsp salt. Keep aside for half an hour.
Heat 2 tsp oil in a non-stick pan. Reduce the heat to low and shallow fry coconut splits until golden in colour and crisp. Keep aside.
Heat 1 tbsp oil in a pan. Add finely sliced onions and fry on a low to medium heat until golden in colour and crisp.
Add chopped garlic, ginger, curry leaves, shallow fried coconut splits and slit green chillies. Saute well and fry for 4-5 minutes or until fragrant.
Add pepper powder (3/4 to 1 tsp) and mix well.
Add boiled chicken pieces and adjust salt to taste. Mix all the ingredients well. Cover with a lid and cook on a low heat for 10 minutes or until chicken pieces are well combined with all the spices (do not add water while cooking).
Serve as side dish with Parotta / Rotis / Rice / Pulao / Brown bread.
Recipe Courtesy: Niya's World
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.