Thalassery Chicken Chaps with Coorg Pandi-Style Chicken Roast

Name: Thalassery Chicken Chaps with Coorg Pandi-Style Chicken Roast
Prep time: 20 min
Cook time: 40 min
Ingredients: 250 g chicken breast; 100 ml coconut milk; 1 tbsp fennel powder; 0.5 tsp turmeric; 10 g ginger-garlic paste; 5 ml coconut oil; 250 g chicken thigh; 1 tsp kachampuli vinegar; 1 tsp roasted mustard seeds; 0.5 tsp black pepper; 5 g curry leaves

⏱️ 20m Prep🔥 40m Cook

Primary Dish

Thalassery Chicken Chaps

Ingredients

• 250 g chicken breast
• 100 ml coconut milk
• 1 tbsp fennel powder
• 0.5 tsp turmeric
• 10 g ginger-garlic paste
• 5 ml coconut oil

Cooking Steps

Sauté ginger-garlic paste in coconut oil until fragrant.

Add diced chicken, fennel, turmeric, and cook for 8 minutes.

Pour coconut milk, simmer until gravy thickens slightly.

The Perfect Pairing

Coorg Pandi-Style Chicken Roast

Ingredients

• 250 g chicken thigh
• 1 tsp kachampuli vinegar
• 1 tsp roasted mustard seeds
• 0.5 tsp black pepper
• 5 g curry leaves

Cooking Steps

Sear chicken thigh pieces in a hot heavy-bottom pan.

Add crushed pepper, curry leaves, and mustard seeds.

Toss in vinegar and roast until chicken is dark and dry.