A unique modern-day Marinade to Kerala Fried Chicken… It is finger-licking good!
Modern Kerala Chicken Fry
® This is a RAS signature Recipe©
A detailed introduction, and related links
available on the Intro page ⇓. Check it out or scroll down for the recipe ⇓.
Total time includes Marination Time (30 minutes upto 6 hours).
EAT AND TELL!!! Let us know if you tried – Modern Kerala Fried Chicken
| ♦Mail me your pics and testimonials 🙂 – recipesaresimple@gmail.com ♦If you make the dish and share it on your social media please don‘t forget to tag me @recipesaresimple and hashtag it #recipesaresimple on any platform. ♥Please rate the recipe if you have tried it below ↓♦Quick Browse to see All Recipes by Category.♦World Cuisines to browse recipes by Country ♥Thanks for visiting www.recipesaresimple.com |
Modern Kerala Chicken Fry
Description
Kerala is known for its fresh spices, and these are used to great effect in Kerala Chicken Fry. This is a modern-day recipe, which ensures that the chicken stays succulent after frying.
Ingredients:
For Fried Garnish
Instructions
-
Wash and drain the chicken pieces.marinade marinate
-
Grind the onion, garlic, ginger, and peppercorns→ a smooth paste.
-
In a non-reactive bowl ?, add the chicken, the ground paste, and all the spices. Add the yogurt, lime juice, and salt.
-
Rub the chicken pieces with the ingredients well for 1 minute and marinate for 10 minutes.
-
Heat 1 Tbsp Coconut oil in a small pan, add the gram flour and rice flour, and stir till you get a nutty aroma. Add to the marinated chicken and mix well.
-
Keep refrigerated for 30 minutes to 6 hours depending on how much time you have.
-
Take out of the fridge 10 minutes before cooking.
-
Put the chicken in a pressure cooker with 2 Tbsp of water. Close the cooker and cook till just before you hear the first steam whistle. Take off heat and leave closed to stew for a while.
-
Thinly slice some onion and green chilies for the garnish.
-
Heat coconut oil for shallow frying.
-
Take out the pieces of chicken from the pressure cooker allowing any liquid to fall back down into the pressure cooker and lay down in the oil without overlapping or overcrowding the pan.
-
Lower the heat so that it’s quite low but you still hear the pan sizzling. ( Use a splatter guard). Do not move around for a good 2-3 minutes.
-
After which you can check if it’s golden brown and not darkened too much. Turn over and allow the other side to attain the same golden brown color.
-
Increase the heat before you lay the second batch of chicken in the pan. Lower once its all in and repeat till all your chicken is fried. Cover the fried pieces up with foil so that they stay moist and warm.
-
You can toss the curry leaves, onions, and chilies separately in the same pan for the garnish. Each for a few seconds so that they take up the juices of the pan. You don’t want onions to go too soft so a max of 5 seconds. Fried Chicken Kerala Style is great served with rice or roti.
Note
- Non-Reactive Bowl: A glass, ceramic, or stainless steel bowl, not an aluminum or cast-iron one. Non-reactive bowls should be used while preparing and storing dishes, such as dressings or marinades, which contain acidic ingredients such as vinegar or lemon juice.
- Hung Yoghurt: Take your yogurt in a muslin cloth and hang OR place on a steel tea strain over a large cup. After 15-30 minutes the whey will fall down into the cup and you will be left with a nice thickened yogurt.
- Key Ingredients: Chicken, Onion, Garlic, Spices, Lime Juice, Coconut Oil, Rice Flour, Gram Flour.
