Kerala Chicken Fry, a unique roast chicken dish that is prepared by pan frying chicken with thick spicy masala and stir frying with a dry onion base.
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
Course: Main Course, Side Dish, starter
Cuisine: Indian, kerala, south indian
Keyword: chicken fry, chicken roast, chicken varuval, kerala chicken fry
Servings: 4
Author: Mullai Madavan
Equipment
Kadai / Pan / Wok
Ingredients
Masala Paste
2teaspoonRed Chili powder
1teaspoonCoriander powder
1/2teaspoonTurmeric powder
1teaspoonFennel seeds
1teaspoonBlack Peppercorns
2Green Chili
1inchGinger
4clovesGarlic
1teaspoonSalt
2teaspoonLemon juice
1/4cupWaterjust little to run the mixer
Shallow Fry
1kgChickenwhole cut
4tablespoonCoconut oil
4eachCurry leaveschopped
Roasting
3tablespoonCoconut oil
1cupOnionthinly sliced
1/4 cupTomatochopped
1/2teaspoonSalt
10eachCurry leaves
1/4cupCoriander leaves
Optional Garnish
1teaspoonGingerjulienned
6eachCurry leavesfinely chopped
Instructions
Masala Paste
In a mixer jar take fennel seeds, black peppercorns, turmeric powder, red chili powder, coriander powder, green chilies, ginger garlic, salt, lemon juice and little water.
Blend to make a thick paste.
Marinate
Rub this masala paste all over the chicken pieces and let it marinate for 30 minutes.
Shallow fry
Heat coconut oil in a frying pan.
Place the masala coated chicken pieces and shallow fry for 5 to 6 minutes turning once in between until its 90% cooked.
Garnish with few curry leaves.
Set this aside.
Saute & Roast
In another pan, heat coconut oil and saute thinly sliced onions until it turns golden and crisp.
Add tomatoes and cook along.
Fry both onion and tomatoes until the whole mixture turns dry.
Now add the shallow fried chicken and stir fry over medium high flame for few minutes.
The masala will eventually blend with the onion and turn dry.
Fry until the masala thickens and rolls up like a dry roast.
Add curry leaves and fry along.
Once the masala turns thick, dark and dry... garnish with some more curry leaves and julienned ginger and switch off!
Serve hot as an appetizer / dry starter dish or as a side for rice!