Restaurant style Chicken Kondattam

Initial Preparation:

1. Marinate chicken pieces with the ingredients mentioned in 'For Marination'. Set aside or refrigerate for 30 minutes to 2 hours.
2. Heat enough oil to deep fry the chicken pieces in a heavy bottomed pan.
3. Add in the marinated chicken pieces as batches and fry until golden in color.
4. Transfer to a bowl and set aside.

Masala Preparation & Mixing:

1. Heat 1 tablespoon of oil in a heavy bottomed pan.
2. Add in the grated coconut and halved dried red chillies and fry until the coconut turns golden in color.
3. Transfer to a bowl and set aside.
4. Heat 2 tablespoons of oil in the same pan.
5. Add in the sliced pearl onions, chopped garlic, green chillies and saute until the onions become translucent.
6. Add in the turmeric powder and saute for 1 minute on low heat.
7. Add in the coriander powder and saute for 1 minute on low heat.
8. Add in the kashmiri chilli powder and saute until the raw smell of the powder disappears.
9. Add in the chilli flakes and mix well.
10. Then add in the soy sauce, tomato ketchup, salt and mix well.
11. Then add in the fried chicken, fried coconut-red chillies mixture, curry leaves and combine well.
12. Mix well for about 1-2 minutes on medium heat.
13. Remove from heat and serve hot.