Spicy Kerala chicken fry

chick fry 3

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

You need:

  • 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

IMG_7014 1

How to:

  • 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.
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