This dish is named after the town of Payyoli in the South Indian state of Kerala where coconut often crops up in dishes such as this although it uses Kashmiri chillies which are grown in the far north.
Payyoli Chicken Fry
500g chicken thighs
1″ piece fresh ginger, peeled
1 garlic clove, peeled and smashed
½ teaspoon turmeric powder
1 tbsp lemon juice
8 dried Kashmiri chillies
250ml grated coconut
4 green chillies, sliced
Few curry leaves
Rehydrate the dried chillies in hot water then grind to a paste.
Make ginger and garlic paste in a pestle and mortar.
Marinate the chicken thighs in salt, ¾ of the chilli paste, lemon juice and half of ginger and garlic paste then set aside in the fridge for one hour.
Heat a frying pan over medium heat with a good glug of oil and add the chicken. Cover and cook both sides until golden then set aside (keep warm).
Combine the remaining chilli paste, the rest of the ginger and garlic paste, coconut, turmeric, green chillies and curry leaves and fry in the same pan for a minute or two then pour over the chicken.