Chicken Ularthiyathu

Instructions

1. Marinate the chicken
   In a large bowl, combine chicken pieces with ginger-garlic paste, turmeric powder, Kashmiri chili powder, coriander powder, half of the black pepper powder, vinegar, and salt. Mix well and let it marinate for at least 20 minutes.
2. Start the cooking process
   Heat coconut oil in a large clay pot or heavy-bottomed pan over medium flame. Add curry leaves and let them splutter. Then add sliced onions and green chilies, sautéing until the onions turn golden brown, about 6-8 minutes.
3. Cook the marinated chicken
   Add the marinated chicken to the pan and mix well with the onions. Cover and cook on medium heat for about 15-20 minutes, stirring occasionally until the chicken is almost cooked and the liquid starts to reduce.
4. Roast the chicken
   Once most of the liquid has evaporated, increase the heat to medium-high. Add the remaining black pepper powder and garam masala. Continue to roast the chicken, stirring frequently to ensure even browning without burning, until the chicken turns dark brown and gets a roasted texture, about 10-15 minutes.
5. Add the coconut
   When the chicken is almost done, add the coconut slices and the remaining curry leaves. Toss well and continue to roast for another 5 minutes until the coconut slices turn golden brown and crispy.
6. Final seasoning
   Check for salt and spice levels, adjusting if necessary. The dish should be relatively dry with the masala coating the chicken pieces well. Turn off the heat and let it rest for 5 minutes before serving.