CHICKEN RECIPES - KERALA CHICKEN FRY

Monday, October 19, 2015

CHICKEN RECIPES - KERALA CHICKEN FRY

How about a simple chicken recipe using kerala spices? This chicken fry marination is simple but bit different too. Fenugreek powder makes this chicken fry unique in taste. Moreover fennel seed powder (perumjeerkapodi) gives a fine aroma to this chicken dish. Any ways this dish is so delicious even the picky eaters will be begging for the last piece. Kerala spices are well known around the world. Pepper, cardamom, cinnamon, cloves, nutmeg, curry leaves, fennel seeds are some of the kerala spices which are an important part of the early spice trade. Garam masala powder is the popular spice blend used in Indian cooking which includes cardamom, cloves, cinnamon, cumin, coriander, nutmeg. But the exact mix can vary from place to place or region to region. For this kerala style chicken fry, all the ingredients for marinating the chicken must be ground to fine paste before marinating the chicken. Thus marinated chicken must be refrigerated for few hours. While frying the chicken, i prefer using non stick wok or kadai so that you can avoid sticking of chicken pieces to the bottom of the wok . Drop the marinated chicken to the oil only when the oil is hot enough. Do not skip the use of curry leaves as this gives a special flavor to our chicken fry. Hope you all liked this recipe for chicken. 

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ayeshas kitchen keral a style chicken fry recipe spicy yummy simple easy quick chicken recipes yummy lunch ideas kerala indian thattukada style


INGREDIENTS

Chicken                                             - 500 g, cut into small pieces
Kashmiri chili powder                      - 4 tsp
Turmeric powder                              - 1 tsp
Ginger garlic paste                           - 2 tsp
Fennel seed (perumjeera) powder    - 1 tsp
Garam masala powder                     - half tsp
Curd                                                  - 1 tbsp
Vinegar / lemon juice                        - 1 tbsp
Fenugreek ( uluva) powder               - 1 tsp
Salt
Oil
Curry leaves

PREPARATION

  • Wash and clean chicken properly and cut into small pieces and then drain the excess water in chicken.
  • For fenugreek powder ..first dry roast fenugreek in a pan and then make fine powder using a blender.
  • Now grind  together all the ingredients except salt and oil to a fine paste.
  • Add 1 tbsp of oil  and required salt to this paste and mix well.
  • Marinate the chicken with this fine paste well and refrigerate for 15 minutes (preferably 1 hour ).
  • Heat oil in a deep bottomed vessel and when hot add curry leaves and then add marinated chicken.
  • Deep fry both sides.
  • This is a spicy chicken fry recipe..you can add less chilli powder to reduce the heat. Here i used kashmir chilli powder which is less hot but great color.  






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