Kerala Style Pan Fried Chicken Recipe 415
KERALA ROADSIDE CHICKEN
In the south Indian state of Kerala, a street stall selling food is called a thattukada, and one of the most well-known dishes served is something called chicken fry, or thattu chicken. The chef Asha Gomez, who grew up in the Kerala port city of Trivandrum and now lives in Atlanta, took that street chicken and adapted it into a quick-cooking recipe that relies on coconut oil for crispness, and curry leaves, ginger and garlic for flavor. It gets its heat and color from Kashmiri chile powder, a fruity pepper used in many Indian dishes. It's worth seeking out the pepper online, or at a market that caters to Indian shoppers, where you can also find the fresh curry leaves that are key to this dish. Ms. Gomez serves it with the flaky paratha that's unique to Kerala, but any flatbread, or even rice, works well. It's also a great dish to set out as a nibble with drinks, as they do in the toddy shops of southern India.
Provided by Kim Severson
Categories dinner, poultry, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Prepare the chicken: Smash and chop the garlic and ginger. Then, using a mortar and pestle, blend them together into a paste.
- In a large bowl, combine chicken, garlic-ginger paste, spices and salt. Mix well so the spices are evenly distributed. Set chicken aside, covered, in the refrigerator for an hour.
- In a 12-inch cast-iron skillet, heat the coconut oil on medium heat until a small piece of chicken sizzles vigorously when you add it. Add half the chicken (or however much fits comfortably in a single layer) and deep-fry for 5 to 6 minutes, turning any pieces poking out of the oil halfway through if necessary, until every piece is cooked through. Set the fried chicken aside to drain on a paper-towel-lined plate, and repeat with the remaining chicken.
- Make the garnish: Heat coconut oil in a medium sauté pan over high heat. When a small piece of shallot sizzles vigorously in the oil, add the shallots, dried chiles and curry leaves. Cook, stirring often, until shallots are golden brown, 6 to 8 minutes. Add the garnish to the fried chicken and serve with warm paratha or another flatbread.
Nutrition Facts : @context http, Calories 1198, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 122 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 103 grams, Sodium 397 milligrams, Sugar 2 grams, TransFat 0 grams
KERALA CHICKEN FRY RECIPE | HOW TO MAKE SPICY CHICKEN FRY KERALA STYLE
Spicy Kerala Style Chicken Fry recipe - Find a simple, easy and delicious chicken fry Kerala style recipe with step by step photo/video. See all ingredients and detailed cooking method for Kerala Chicken Fry (Kozhi Porichathu) from Yummefy Recipes
Provided by Yummefy
Categories Chicken
Yield 8 servings
Number Of Ingredients 14
Steps:
- Make marinade: Place Kashmiri red chilli powder in a non-reactive bowl. Add garam masala powder, salt, turmeric powder, chicken masala powder, black pepper powder, and fennel powder (saunf). Mix.
- Then add all the wet marinade ingredients - ginger paste, garlic paste, lime juice, and yogurt. Mix till smooth.
- Tip in boneless chicken pieces and mix to coat well with the marinade. Cover and refrigerate overnight or for at least 8 hours. Note: You can make this with just 2 hours' marination if in a hurry, but the final result will not be as good as that produced by overnight marination.
- Bring marinated chicken back to room temperature before frying.
- Heat oil, preferably coconut oil, in a kadhai, chatti, or wok. Fry marinated chicken in batches without overcrowding the pan, till golden all over and cooked through, about 3 minutes. Remove and repeat for remaining chicken. Set aside on kitchen paper towel to soak up excess oil.
- Fry green chillies in the same oil till they are whitish in colour. Remove from heat.
- Transfer chicken to a serving bowl and garnish with fried green chillies. Serve immediately. Serves: 6 to 8 as a snack Prep Time: 10 minutes plus 8 hours of unattended marination time Cook Time: 16 minutes
Nutrition Facts : Calories 129 calories
KERALA STYLE PAN-FRIED CHICKEN RECIPE - (4.1/5)
Provided by á-25087
Number Of Ingredients 9
Steps:
- Clean chicken pieces thoroughly and make slits on it so that the marinade is absorbed into the chicken. Mix together the chili powder, pepper powder, turmeric powder, ginger garlic paste, vinegar and salt to form a thick paste. Rub the marinade thoroughly into the chicken pieces. Let it rest in the refrigerator for a couple of hours. Heat oil in a wok. Add curry leaves and fry for a few seconds. Place the chicken pieces in the oil, and fry each side in medium heat till the meat is well done. Remove the chicken with a slotted spoon and garnish with lemon wedges.
KERALA STYLE NADAN CHICKEN FRY / CHICKEN DRUMSTICK FRY
This Kerala Style Nadan Chicken Fry / Chicken Drumstick Fry is an ideal non veg item for any auspicious day.. I thought to add this as my next post as Christmas is coming up in few days' time.. You can have it with rice or chappathi or it's good to have just bites. It's good also to be served as starters.. Everyone has their own way of making this Nadan Chicken Fry. This is absolutely my Mummy's version of chicken fry. It is marinated in rich spices and cooked in coconut oil. Adding curry leaves and frying chicken in coconut oil gives this chicken fry a unique taste. Yes, a thani nadan taste. The aroma from the kitchen while cooking this makes us go crazy to have it immediately. Try out other chicken recipes too from this blog. This is quite easy to make, very simple and tastes heavenly. Its outer layer is crispy and inner side is soft and delicious. Adding fried curry leaves give some extra nadan flavour. So don't miss it. I have used the normal chilly Powder here. If you use Kashmiri chilly powder the Nadan Chicken Fry would look liitle more attractive. This is quite a usual dish in my parental home. If you have marinated chicken drumsticks ready in your fridge, you can just fry it so fast and so it's a quick fix meal too. You can try out my other Chicken Recipes here When I write this, it took me back to my college days, when my friends came home one day, my mom offered this Kerala Style Nadan Chicken Fry / Chicken Drumstick Fry during lunch. One of them asked my mom after tasting it, 'Is it made by Seena'? Guess, what would be my mom's response to that?!! Of course, a simple 'No'. Yes, she said, 'if you are expecting 'yes' answer for this, I would give that after she make it on her own one day'.. grr.. One of them nodded at me and asked me to learn cooking from mom at least before marriage!! After they left, I asked mom, how it was actually made? But to be frank, me and my sister used to help mom in kitchen chores, but never paid any attention to the whole process of cooking and learning how to make it!! Mom used to send us out of the kitchen by saying, 'go and study, I will manage it'!! Yes, mom's love is unconditional.. That's why we are in the places where we are now!! Now coming back to the recipe of Kerala Style Nadan Chicken Fry / Chicken Drumstick Fry
Provided by seenakoshy
Categories Asian
Time 25m
Yield 4 pieces, 2 serving(s)
Number Of Ingredients 9
Steps:
- Make some slits on the chicken drumsticks and then clean and wash it. Keep it in a colander to drain water.
- Take a bowl and add all the ingredients given under the section, 'To Marinate'.
- Mix all those ingredients well.
- Pour 1 or 2 table spoons of water. Mix well and make it a paste.
- Dip all the chicken drumsticks in to this marinade and mix well, so that chicken drumsticks are well covered with masala.
- Close this with a lid and keep it in the refrigerator minimum for one hour.
- Heat oil in a non-stick pan at medium heat. Fry the marinated chicken drumsticks in batches. Do frequent flipping in between.
- Once it is done, remove it with a slotted spoon. Drain the fried chicken drumsticks onto paper towels.
- Next fry the curry leaves in the same oil and spread it on the top of fried chicken drumsticks.
- Garnish it with onion and lemon wedges.
- Your Kerala Style Nadan Chicken Fry / Chicken Drumstick Fry is ready to be served.
- Serve it hot.
Nutrition Facts : Calories 727.4, Fat 67.6, SaturatedFat 10.6, Cholesterol 118.3, Sodium 1329, Carbohydrate 2, Fiber 1, Sugar 0.3, Protein 28.6
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