Lip-smacking Kerala Chicken fry that is often served with thin Chapathis at crowded Roadside eateries!
Payyoli Chicken Fry
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♦Prep time:10min ♦Cook time:20min ♦Yield:4Servings.
Total time is not inclusive of making the dried red chilli paste beforehand (1 hour soaking)
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Payyoli Chicken Fry
Description
Payyoli Chicken Fry is a very famous, spicy, and crispy chicken dish that originates from the Malabar Coast in Kerala, specifically named after the town of Payyoli in the Kozhikode district. It is highly regarded as a regional delicacy and a popular street-side or "thattukada" (roadside eatery) favorite.
Ingredients:
First Marinade:
Second Marinade :
Instructions
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Firstly, make the dried red chilli paste, because it needs an hour of soaking. For this, add the dried red chillies to a saucepan of boiling water. Bring it to a rolling boil for a few minutes. Cover with a perforated lid to keep the chillies from floating to the top. Turn off the heat, COVER and allow to sit for 1 hour, till the chillies are rehydrated.
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Meanwhile, clean and prep the chicken and other ingredients.
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After one hour, remove the chillies from the water with your hands and add them to a small grinder jar. Don't squeeze the chillies. Discard the boiling liquid. Grind the chillies till you get a smooth, slightly textured paste.
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To the chicken, add the ingredients for the First Marinade. Set aside for 15 minutes.
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Now for the second Marinade: Add the chilli paste to the chicken, reserving a little over 1 Tbsp for later.
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Also, add all ingredients listed under 'Second Marinade'. Rub well into the chicken. Set aside again for 15 minutes, up to half an hour max.
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Mix the reserved red chilli paste with the grated coconut. Don't waste any of this paste. Rub the paste with the coconut to get it evenly mixed and coloured. Set aside.
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Heat coconut oil for deep frying in a wide wok.
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Add the marinated chicken to the hot oil and fry till 75% done. Initially, don't move the chicken around once laid in the oil. When the marinade spices start to set, then you can move the chicken around. 75% done is when the chicken is golden brown and looks fried, but could do with another 4 minutes of cooking. Fry the chicken in batches.
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When you are done with the second batch, return the first batch, stir together.
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Add the coconut-red chilli paste mixture, fresh green chillies and curry leaves. Mix all together.
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Continue frying till the coconut becomes golden brown and lightly crisped. By this time, the chicken will be fully fried too.
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The coconut, chilli paste, fresh chilli and curry leaves flavour the chicken in this final stage of cooking, while getting fried and delicious along with the oil used to fry the chicken.
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Serve hot with these chapatis and sliced onion rings.
Note
- Not all coconut oil is the same. Make sure you are using a good-quality coconut oil suitable for frying. Preferably Kerala Coconut Oil. This gives the best results.
- Meat Masala Recipe
- Kerala Garam Masala
- To make the Dried red chilli paste in a large batch for storing. Here's the video page. I use this often in my cooking.
- The grated coconut, dried chilli paste, fresh green chillies, curry leaves and fresh onion rings are an essential part of this recipe. Don't skip any of them!
- Yes, ginger is added again in the second marinade for layering and freshness in flavour.
- Key Ingredients: Chicken, Dried Red chilli paste, Spices, Coconut, Coconut Oil, Curry Leaves, Green Chilli, Salt.
Hi… I tried…..really came out welln tasty. Coconut oil play a vital role in this. I used desicated coconut instead of fresh one. Really it was 😋 .thnks a bunch. Became My favorite. Thank u again .
Thanks Angel, very happy to know and big thanks for letting me know!