Ghee Onion Chicken Fry

Ingredients

• 500 g chicken, curry cut (கோழிக்கறி)
• 2 onions, finely chopped (வெங்காயம்)
• half a coconut coconut, cut into small bits (தேங்காய் (அரை மூடி))
• 1 green chilli, finely chopped (பச்சை மிளகாய்)
• 2 tomatoes, finely chopped (தக்காளி)
• 1 tbsp turmeric powder (மஞ்சள் தூள்)
• 3 tbsp red chilli powder (மிளகாய் தூள்)
• 2 tbsp ginger-garlic paste (இஞ்சி பூண்டு விழுது)
• 1 tbsp lemon juice (எலுமிச்சை சாறு)
• to taste, as needed rock salt, curry leaves (இந்துப்பு, கறிவேப்பிலை)
• as needed coriander leaves (கொத்தமல்லி இலை)
• 2 tbsp coconut oil (தேங்காய் எண்ணெய்)
• 3 tbsp ghee (நெய்)
• 1 tbsp nutmeg powder (ஜாதிக்காய் பொடி)

Method

1. Marinate the chicken with lemon juice and salt for 30 minutes.
2. Saute tomato and ginger-garlic paste in coconut oil, then add the chicken, turmeric, chilli powder and salt; cover and cook on medium heat without water for 10 minutes.
3. Add curry leaves and a splash of water, cover again and cook about 20 minutes, checking it does not stick.
4. Meanwhile, fry the green chilli, onion, coconut bits and coriander leaves in ghee over medium heat until browned.
5. Uncover the chicken, sprinkle in the nutmeg and roast until dry, then fold in the ghee-onion mixture and toss a little longer.

Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 93. Method rewritten in our own words; ingredient quantities follow the book, with gram weights estimated for the nutrition figures. The book thanks the Arokkiya Unavugal (Healthy Foods) Facebook group and tamilpaleorecipes.com.