Kerala Chicken

Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.

They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.

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12 medium sized pieces of chicken
2 medium onions, sliced
2 cups grated coconut
8 cloves garlic
1 Tbsp. each of coriander and red chile powders
1 Tbsp. ginger, julienned
2 green finger hot chiles, slit
2 whole red fresno chiles
1 tsp. turmeric powder
12 curry leaves (can be found in Asian and Indian markets)
2 Tbsp. oil
2 cups water
salt to taste
finely chopped coriander leaves for garnishing

Heat half the oil in a heavy skillet over medium heat. Add the garlic, coriander and red chile powders along with the grated coconut. Roast on low heat while stirring frequently, until the coconut has an even dark brown color and is aromatic. Allow mixture to cool and grind it with little water to make a thick paste.

Heat the remaining oil in the same pan and add the curry leaves, ginger, green finger hot chiles) along with the chopped onions. Fry over medium heat for about 3 minutes or until the onions are light brown in color.

Add the chicken, turmeric powder, whole red chiles, water and the coconut paste. Sprinkle with salt to taste and mix well. Cover and cook over low heat for about 25 minutes or until the chicken has tenderized. Garnish with finely chopped coriander.

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