Kerala style chicken fry is packed with the flavour of garlic, heat from the chillies and black pepper and of course the fragrance of coconut oil. There is no single authentic recipe to this, there are hundreds of variants with each district and each local shop contributing their own take on this spicy goodness. Pairs well with rice, porotta, Idiyappam, Appam, Dosa, anything! Here is the recipe:
|Chilli Powder/ Kashmiri Chilli Powder||2 tsp|
|Corriander Powder||1 1/2 tsp|
|Black Pepper Powder||1/2 tsp|
|Ginger Garlic Paste||1 tsp|
|Fennel Seeds (crushed)||1/4 tsp|
|Green Chilli (slit)||1 nos|
|Curry leaves||1 sprig|
|Coconut Oil||to fry|
|Salt||as per taste|
- Marinate the chicken pieces with chilli powder, coriander powder, ginger garlic paste, black pepper powder, vinegar, crushed fennel seeds, slit green chilli and salt.
- Let it rest for half an hour to an hour before you fry it
- When it is time to fry, heat coconut oil in a kadhai and add 2 crushed garlic cloves and curry leaves to flavour the oil.
- Fry the chicken until cooked and crispy.
- Serve hot