Kerala Chicken Fry
Ingredients
- Whole Chicken - 1/2 kg
- Oil - for deep frying
- Ginger Garlic Paste - 1 tbsp
- Red Chili Powder - 2 tsp
- Pepper Powder - 1 tsp
- Turmeric Powder - 1/4 tsp
- Fennel Powder - 1 tsp (or use Garam Masala)
- Lemon Juice - 1 tbsp
- Rice flour (or Corn flour) - 1 tbsp
- Salt - as needed
- Curry Leaves - 2-3 springs
Method
- Cut the chicken into medium sized pieces and wash it nicely.
- Mix the chicken with red chili powder, pepper powder, fennel powder, turmeric powder and salt. You can also mix all the spices in a separate bowl and then rub it onto the chicken pieces.
- Finally mix in the rice flour, lemon juice and fresh curry leaves.
- Let this rest and marinate for at least half an hour. Overnight marination will be good.
- When you are ready to fry, heat oil in a pan on high heat. Once the oil is hot enough, you are ready to fry.
- It should not get smoking hot because then the chicken pieces will not get cooked.
- Reduce the flame to medium and gently add a few pieces (6-8 depending on the size of the pan) of the marinated chicken in the hot oil.
- Fry for about 6-8 minutes till all the sides are uniformly golden brown. Deep fry the chicken pieces in batches until it is completely cooked.
- Remove the pieces from the hot oil using a slotted spoon and drain the excess oil in paper towel.
- The curry leaves will get fried along with the chicken pieces which adds a nice flavor as well as gives a pretty presentation.
- Serve this crispy Kerala chicken roast with biryani, pulao, ghee rice, fried rice, any variety rice or white rice and some curry.
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