Spicy Chicken Chammanthi (Chutney)

Step 1: Marinate Chicken

In a bowl, combine the small chicken pieces with 1 teaspoon red chili powder, 1/4 teaspoon turmeric powder, 1 teaspoon ginger-garlic paste, and salt to taste. Mix well to ensure the chicken is evenly coated.

Step 2: Fry Chicken

Heat 1 tablespoon of coconut oil in a pan. Add the marinated chicken pieces and fry them until they are cooked through and golden brown on all sides, about 5-7 minutes. Remove the fried chicken from the pan and set aside.

Step 3: Sauté Aromatics

In the same pan with the remaining oil, add 5-6 shallots and 1 small sliced onion. Sauté until they turn translucent and slightly golden, about 2-3 minutes. Then add 5-6 garlic cloves and a 1-inch piece of sliced ginger, continuing to sauté for another 1-2 minutes.

Step 4: Add Spices and Curry Leaves

Add 5 dried red chilies to the pan and sauté briefly. Then, add salt to taste, 1 teaspoon red chili powder, 1/4 teaspoon garam masala, 1/4 teaspoon turmeric powder, and a pinch of black pepper powder. Mix well and cook for about 1 minute until fragrant. Add 2-3 sprigs of curry leaves and mix.

Step 5: Roast Coconut

Add 1/2 grated coconut to the pan with the sautéed aromatics and spices. Roast the mixture on medium-low heat, stirring continuously, until the coconut turns golden brown and aromatic, about 5-7 minutes.

Step 6: Combine with Chicken and Adjust Seasoning

Add the previously fried chicken pieces back into the pan with the roasted coconut mixture. Mix everything thoroughly. At this point, taste and add more black pepper powder, red chili powder, and 1 teaspoon of chicken masala if desired, mixing well to combine.

Step 7: Grind the Chammanthi

Transfer the entire mixture from the pan to a mixer grinder jar. Allow it to cool down completely. Once cooled, pulse the mixture a few times until it forms a coarse, crumbly texture. Avoid over-grinding to maintain texture.

Step 8: Final Mix (Optional Tanginess)

Transfer the ground chammanthi to a serving bowl. Rinse the mixer grinder jar with 1-2 teaspoons of vinegar and pour this into the chammanthi for an added tangy flavor. Mix well. The chicken chammanthi is now ready to serve with rice.

• If you don't have time, you can fry the marinated chicken immediately without resting.

• Adjust spice levels according to your preference by adding more or less chili powder and black pepper.

• For a tangy flavor, add a splash of vinegar or tamarind water after grinding.

• Store the chammanthi in an airtight container in the refrigerator for up to one month.

• Use tamarind pulp instead of vinegar for a different tangy note.

• Add a few green chilies for extra heat.