This spicy stir-fried chicken aka "Chicken thel daala" recipe is so easy and quick to make and one of my favorite dishes that I grew up eating. Hope you like it too.
Cut the chicken into small chunks (roughly about 2 inches). Use dark chicken meat. Both bone-in and boneless chicken work for this recipe.
Mix chicken pieces with vinegar, black pepper, half of the given amount of salt, and turmeric (we are going to use the rest of them later with onions). Set aside to marinate until you ready other ingredients.
Heat 2 tbsp of coconut oil and add cardamom, cloves, and cinnamon into the oil. Saute for a few seconds and add pandan leaves, curry leaves, and chopped garlic.
When the garlic starts to brown, add your sliced onion, chili flakes, green chilies if you like more heat,rest of the turmeric, and salt and saute for about a minute while mixing well with the rest of the ingredients.
Add chicken and habanero and mix with everything. Saute for about a minute.
Cover with a lid and cook on medium heat for about 10-15 mins or until your chicken is fully cooked. You'll have some delicious gravy from onions and chicken. Taste the gravy and adjust salt if needed.