这道椰香干煸鸡块和马来西亚的冷当鸡味道有点相似，工序却简单很多，不用椰奶让这道菜比冷当鸡肉稍微更健康一些。带着浓浓的椰香，是很下饭，下酒的好菜！

This delicious dish from Southern part of India reminds me greatly of the famous Malaysian Curry -- Rendang. The taste and texture of it resemble Curry Rendang a lot, it too has very nice coconut fragrance and is very tasty and spicy.

But the preparation of this dish is a  lot easier than rendang and it doesn't call for coconut milk/cream. The marinated chicken cooked slowly in spices and tomato paste until almost all liquids are gone and the final result is chicken pieces covered with thick flavorful gravy.

It is best served with steamed rice and could also work very well as a starter!

材料：

600 克鸡肉块 （鸡腿或者Chicken Thigh去骨切块） 

腌料：

1/2 杯 椰丝 （煸香或者烘香） 

1 大勺 芫荽粉 Coriander powder 

2 小勺 辣椒粉 Red chilies powder 

1 小勺 小茴香 Fennel seeds 

2 小勺 黑胡椒 Pepper corn

1 段 桂皮 Cinnamon Stick

4-5 只 丁香 Cloves 

1/2 小勺 姜黄粉 Turmeric Powder

2 小勺 盐

其他：

20-25 片 咖喱叶 

1 只洋葱 切圈/或切丝 

2 只 中型熟番茄 （搅拌成糊状） 

2 小勺 姜蒜蓉

Ingredients：

600 gm of chicken cut into bite size pieces

For Marinates：

1/2 cup of grated coconut （Roast or saute until golden brown）

1 tbsp  Coriander powder

2 tsp  Red chilies powder

1 tsp  Fennel seeds

2 tsp  Pepper corn

1  Cinnamon Stick

4-5 Cloves

1/2 tsp Turmeric Powder

2 tsp Salt

Others：

20-25 curry leaves

1 medium size Bombay onion, slice

2 medium size tomatoes (grind into paste)

2 tsp Ginger Garlic Paste

1. 先把椰丝烘香冷却后磨成粉状。

2. 把丁香、桂皮（敲开成小块状）、小茴香和胡椒粒小火干煸香、冷却后磨成粉。

3. 把鸡肉清理好后切块。把椰丝粉、香料粉、芫荽粉、辣椒粉、黄姜粉、姜蒜蓉和盐腌制鸡肉块至少2-3个小时，腌一个晚上更好。

1. Roast the grated coconut in a pan or oven till golden brown in color, let cool and grind it into powder.

2. Roast cloves, cinnamon stick (break into small pieces), fennel and pepper corn on a pan until fragrant, let cool and grind into fine powder.

3. Clean and cut chicken into small pieces, add the grated coconut powder and the powdered roasted spices with ginger garlic paste and salt, mix well and marinate the chicken for at least 2-3 hours or overnight.