A speciality of the Kerala region in India.. When you start frying itself kids will come asking for it.. Its that good.. You can convert a pure vegetarian by giving them this dish..
Preparation time : 15 mts
Cooking time : 20 mts
Serves : 1 🙂
Ingredients for frying :
- Chicken – 500 g
- Chilli powder (Kashmiri) – 2 tsp (you can use smoked paprika 1 tsp)
- Turmeric powder – 1/4 tsp
- Coriander powder – 2 tsp
- Garam masala – 1 tsp (you can replace it with Chinese all spice powder )
- Ground black pepper – 1/2 tsp
- Salt – 1/2 tsp
- Water – 3 tablespoon
- Oil – 4 tablespoon (preferably coconut oil or any non flavoured oil)
Mix everything except oil and rub it on the chicken pieces and keep it in a closed container for atleast 1/2 an hour. If you’re keeping it longer keep it in the fridge. You can marinate and keep in fridge overnight. Remember to bring it room temperature before frying.
Other ingredients:
- Red onions – 3 (medium size, diced)
- Garlic cloves – 5 (big,sliced) Here I’ve used small Indian garlic 1 whole)
- Ginger – 1′ sliced
- Curry leaves – one handful (the chicken really need that much curry leaves to get the strong flavour 🙂 )
Method :
- In a frying pan add oil and allow it to get heated.
- When the oil is hot spread the marinated chicken pieces one by one and cover it with a lid and cook for 10 mts at medium heat.
- Once the chicken is cooked open the lid and allow the chicken get brown on both sides.
- When the chicken is fried take it out of the pan and add all other ingredients in the same oil and fry.
- When the onions are soft and almost brown add back the fried chicken and mix it well.
- Close the pan with the lid once again and cook it for 2 more minutes in low flame.
- Kerala chicken fry is ready to serve !
- Chicken - 500 g
- Chilli powder (Kashmiri) - 2 tsp (you can use smoked paprika 1 tsp)
- Turmeric powder - ¼ tsp
- Coriander powder - 2 tsp
- Garam masala - 1 tsp (you can replace it with Chinese all spice powder )
- Ground black pepper - ½ tsp
- Salt - ½ tsp
- Water - 3 tablespoon
- Oil - 4 tablespoon (preferably coconut oil or any non flavoured oil)
- Mix everything except oil and rub it on the chicken pieces and keep it in a closed container for atleast ½ an hour. If you're keeping it longer keep it in the fridge. You can marinate and keep in fridge overnight. Remember to bring it room temperature before frying.
- Other ingredients:
- Red onions - 3 (medium size, diced)
- Garlic cloves - 5 (big,sliced) Here I've used small Indian garlic 1 whole)
- Ginger - 1' sliced
- Curry leaves - one handful (the chicken really need that much curry leaves to get the strong flavour 🙂 )
- In a frying pan add oil and allow it to get heated.
- When the oil is hot spread the marinated chicken pieces one by one and cover it with a lid and cook for 10 mts at medium heat.
- Once the chicken is cooked open the lid and allow the chicken get brown on both sides.
- When the chicken is fried take it out of the pan and add all other ingredients in the same oil and fry.
- When the onions are soft and almost brown add back the fried chicken and mix it well.
- Close the pan with the lid once again and cook it for 2 more minutes in low flame.
- Kerala chicken fry is ready to serve !
Other chicken fry recipes which you may want to look :
Grilled Tandoori Chicken
Comments by Seema Nair