When I travel around my home state (Kerala), it’s so fascinating to experience subtle variations in the culinary landscape. Even something as simple as a chicken fry can have some interesting adaptation depending on the region – all managed with almost similar set of ingredients. Here is my take on the Kerala Chicken Fry
- Chicken – 750 grams (I used thigh pieces and drumsticks)
- Onion – 1 medium
- Garlic – 5-6 large pods
- Ginger – 1’inch piece
- Yogurt – 1/3 cup
- Juice of 1 lime
- Coriander powder – 1 tablespoon
- Chili powder – 2 teaspoon or to taste
- Garam masala powder – ¾ teaspoon
- Pepper powder = ½ teaspoon
- Turmeric powder – ¼ teaspoon
- Salt to taste
- Curry leaves – 2 twigs
- Coconut oil – 3-4 tablespoons
- Onion rings and fresh curry leaves for garnishing
- Make a fine paste of onion, garlic and ginger.
- In a bowl mix the paste and rest of the ingredients, expect curry leaves and oil.
- Add in the chicken pieces and mix well until the chicken pieces are well-coated in the spice paste. Marinate for at least 3-4 hours.
- Heat a large pan, add 2 tablespoons of oil. Add some curry leaves, followed by the chicken pieces (with the marinade). Cover and cook until the chicken is around 75% done.
- Remove the lid and cook until all the gravy/liquid has been absorbed and the chicken is done and crisp; add in the remaining oil, 1 teaspoon at a time as required.
- Transfer to a serving dish, garnish with onion rings and some fresh curry leaves.