Soak the red chillies in hot water for about 10 minutes. Drain the water and take it in a blender.
along with red chillies, also add garlic, ginger, fennel seeds and small onions.
grind them to a coarse paste.
Ina large mixing bowl, take corn flour, rice flour, salt, turmeric, cumin powder, garam masala along with the 3/4th of the prepared red chilli paste from the above step.
Also add coconut oil, drizzle few drops of water and make a thick paste of it.
Make slits on chicken leg pieces and apply the marination paste on all sides gently.
Let it refrigerate for at least 2 hours.
Heat coconut oil in a shallow pan and drop slit green chillies and curry leaves to it.
fry until crisp and take it in a paper towel.
Mix the grated coconut with the 1/4th of the prepared red chilli paste mix and salt.
deep fry this coconut mix until crisp.
Place the marinated leg pieces in the same oil. let it cook in medium heat for 30-40 minutes until roasted.
turn side and cook on all sides for 30 minutes each.
serve along with roasted coconut and curry leaves mix.