AuthorChef Soju Philip" Kozhi Porichathum Chappathiyum"- Kerala chicken fry with Chappathi- Once a hot-seller in many of the eateries across Kerala before the arrival of all these Middle eastern newcomers. Yet simple, Kerala chicken fry is a best bet as a starter, main course or as a part of meal. Chicken marinated with exotic spices, herbs and fried in pure coconut oil is something unique. It can be served along with Chappathi, or Kerala Paratha and everyone will love it.
Clean and cut the chicken into big pieces, Grind together red chillies, ginger, garlic, mix with finely chopped green chilli, shredded curry leaves,lemon juice, pepper powder, fennel powder, salt, garam masala powder and 2 tsp coconut oil. Marinate the chicken and keep refrigerated for 6 hours.
Remove from the refrigerator and bring to normal temperature. Mix nicely with rice flour, rub well.
Heat coconut oil in a kadai, drop the chicken pieces in small batches, fry it on a lw flame till it done. remove fro oil, strain it. Remove to a platter, garnish with sliced onions, lemon rings and green chillies and serve hot.
Ingredients
Directions
Clean and cut the chicken into big pieces, Grind together red chillies, ginger, garlic, mix with finely chopped green chilli, shredded curry leaves,lemon juice, pepper powder, fennel powder, salt, garam masala powder and 2 tsp coconut oil. Marinate the chicken and keep refrigerated for 6 hours.
Remove from the refrigerator and bring to normal temperature. Mix nicely with rice flour, rub well.
Heat coconut oil in a kadai, drop the chicken pieces in small batches, fry it on a lw flame till it done. remove fro oil, strain it. Remove to a platter, garnish with sliced onions, lemon rings and green chillies and serve hot.
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