Poricha Kozhiyum Chappathiyum – Kerala Chicken Fry with Chapathi (A popular roadside fare)

Any Keralite will be familiar with the inviting aroma of the popular ‘Poricha Kozhi and Chapathi’ shop on busy streets.

Usually, you will see a sign in bold that says just that. Thin chapatis sold with a lip-smacking Kerala style fried chicken, covered with fried grated coconut, green chillies and curry leaves. This is served with some onion rings and truth be told, it is delicious! The chapatis have to be nice and thin, since fried chicken obviously, doesn’t have any gravy and you have to be able to eat it easily with the chapatis without that ‘dry’ feeling.

I have an old love story with this popular combination.

While I was in college, in Kerala, I would often visit the nearby Video Cassette (remember those?) rental shop, where I would rent movies to watch over the weekend. I would go every three weeks or so. The friendly chap at the store would always start a conversation and try to persuade me to rent movies that he thought I might like. I would much rather just pick the movies and be off, but he always made me spend a good 20 minutes, listening to him. I have never been the ‘rude and abrupt’ type, so I listened patiently and politely declined most of the time, and just got the latest movies, I planned to watch.

While all this happened, my sense of smell is always tickled, since the shop next door, sold ‘Poricha Kozhi and Chapathi’. And the aroma is just irresistible! I almost always head on over to buy some to take home! Often my sister would be with me. We would hurry home, gets the plates and water and settle in front of the tv to watch our weekend movie, with this awesome combination.

I tried to recreate this recipe, so many times, but it just wasn’t the same. I used to try all the types of Kerala chicken fry recipes out there, till finally, I saw a video of ‘Payyoli Chicken Fry’ on a Malayalam cooking show, where the restaurant Chef, prepares this popular chicken fry… Payyoli is a Municipality town on the Malabar Coast of Kozhikode district in the South Indian state of Kerala. An area, known for its delicious food!

So I listened carefully, and then made it at home, with a few changes, and OMG it was the same taste! Memories of rented movies and walks with my sister came rushing back to me! Those days we had a lot of helpers at home, who were employed by my mom when she used to run a catering service. We always bought extra, because there were many at home to feed. It was a memorable time, although we had recently lost my father. Those years I was in college, was a difficult time in my life, but still, we had our very happy moments nonetheless. I will always be thankful to my mother, brother and sister, for making the healing easier. I am the youngest in my family. I especially remember how my mom held strong, and never let me feel that our life had basically turned upside down.

So for the delicious Payyoli Chicken Fry Recipe, please click the link below. I also have a video where I show you how I make the thin chapatis that go best with this type of chicken fry.

Watch the Video and get Recipe below.

Poricha Kozhiyum Chappathiyum

You are here: Quick Browse > Chicken > Poricha Kozhiyum Chappathiyum

Recipe Name: Poricha Kozhiyum Chappathiyum
Recipe Type: Chicken / Malabar
Author: Shana c/o Recipes ‘R’ Simple
Prep time: 10 min
Cook time 20 min
Total time: — 30 min plus preparing the chilli paste
Yield: ( 4 servings )

Watch the Video or click to read Complete Recipe – Below.

How to make Payyoli Chicken fry- Recipe at a glance:

Make the dried red chilli paste first. You can also make this paste in bulk for storage and use in a variety of dishes. I have the video for Homemade Dried Red Chilli Paste.
Marinate the chicken.
Prepare chapatis in the meantime. Check out the video to see how I make the best-suited chapatis for this type of chicken fry.
Deep fry the chicken in Coconut oil.
Fry the additional flavouring ingredients that take it to another level!
Serve Hot with freshly sliced onion rings.

It is recommended that you open the recipe page and keep this page going if you like to WATCH / LISTEN to the video alongside the written instructions.