Best 3 Kerala Style Pan Fried Chicken Recipes
In the heart of Kerala, a symphony of flavors awaits your palate - the delectable Kerala-style Pan Fried Chicken. This culinary masterpiece is a harmonious blend of aromatic spices, succulent chicken, and a crispy, golden-brown exterior that will tantalize your senses. Embark on a culinary journey through this article, where we present a diverse collection of recipes that capture the essence of this beloved dish. From the classic pan-fried chicken, bursting with a symphony of spices, to innovative variations that incorporate unique ingredients and cooking techniques, this article offers a comprehensive guide to satisfy every foodie's craving.
**The Classic Kerala-Style Pan Fried Chicken:**
This recipe stays true to the traditional roots of Kerala cuisine. Tender chicken pieces are marinated in a fragrant blend of ginger, garlic, green chilies, curry leaves, and a myriad of aromatic spices. Once coated in this flavorful marinade, the chicken is carefully pan-fried until it achieves a crispy, golden-brown crust, while the meat remains succulent and juicy on the inside.
**Pan-Fried Chicken with Coconut Milk:**
This variation adds a touch of creamy richness to the classic dish. Coconut milk, a staple ingredient in Kerala cooking, is incorporated into the marinade, imparting a velvety texture and a subtle sweetness that complements the savory spices. The result is a harmonious balance of flavors that will leave you craving more.
**Pan-Fried Chicken with Lemon and Pepper:**
For those who appreciate a zesty twist, this recipe introduces a delightful combination of lemon and pepper. The marinade is infused with the vibrant flavors of lemon zest, black peppercorns, and a hint of garlic. The chicken is then pan-fried, allowing the zesty flavors to mingle and create a tantalizing taste experience.
**Pan-Fried Chicken with Cashew Nuts:**
This innovative recipe adds a delightful crunch and nutty flavor to the classic dish. Cashew nuts are incorporated into the marinade, along with ginger, garlic, and a blend of spices. As the chicken cooks, the cashew nuts become golden brown and add a delightful textural contrast to the tender meat.
**Pan-Fried Chicken with Curry Leaves and Fenugreek:**
This recipe showcases the aromatic splendor of curry leaves and fenugreek. These two herbs, commonly used in Kerala cuisine, infuse the chicken with their distinct flavors. The marinade is a harmonious blend of these herbs, along with ginger, garlic, and a touch of chili. The result is a flavorful and fragrant dish that will transport you to the vibrant streets of Kerala.
KERALA CHICKEN FRY RECIPE | HOW TO MAKE SPICY CHICKEN FRY KERALA STYLE
Spicy Kerala Style Chicken Fry recipe - Find a simple, easy and delicious chicken fry Kerala style recipe with step by step photo/video. See all ingredients and detailed cooking method for Kerala Chicken Fry (Kozhi Porichathu) from Yummefy Recipes
Provided by Yummefy
Categories Chicken
Yield 8 servings
Number Of Ingredients 14
Steps:
- Make marinade: Place Kashmiri red chilli powder in a non-reactive bowl. Add garam masala powder, salt, turmeric powder, chicken masala powder, black pepper powder, and fennel powder (saunf). Mix.
- Then add all the wet marinade ingredients - ginger paste, garlic paste, lime juice, and yogurt. Mix till smooth.
- Tip in boneless chicken pieces and mix to coat well with the marinade. Cover and refrigerate overnight or for at least 8 hours. Note: You can make this with just 2 hours' marination if in a hurry, but the final result will not be as good as that produced by overnight marination.
- Bring marinated chicken back to room temperature before frying.
- Heat oil, preferably coconut oil, in a kadhai, chatti, or wok. Fry marinated chicken in batches without overcrowding the pan, till golden all over and cooked through, about 3 minutes. Remove and repeat for remaining chicken. Set aside on kitchen paper towel to soak up excess oil.
- Fry green chillies in the same oil till they are whitish in colour. Remove from heat.
- Transfer chicken to a serving bowl and garnish with fried green chillies. Serve immediately. Serves: 6 to 8 as a snack Prep Time: 10 minutes plus 8 hours of unattended marination time Cook Time: 16 minutes
Nutrition Facts : Calories 129 calories
KERALA ROADSIDE CHICKEN
In the south Indian state of Kerala, a street stall selling food is called a thattukada, and one of the most well-known dishes served is something called chicken fry, or thattu chicken. The chef Asha Gomez, who grew up in the Kerala port city of Trivandrum and now lives in Atlanta, took that street chicken and adapted it into a quick-cooking recipe that relies on coconut oil for crispness, and curry leaves, ginger and garlic for flavor. It gets its heat and color from Kashmiri chile powder, a fruity pepper used in many Indian dishes. It's worth seeking out the pepper online, or at a market that caters to Indian shoppers, where you can also find the fresh curry leaves that are key to this dish. Ms. Gomez serves it with the flaky paratha that's unique to Kerala, but any flatbread, or even rice, works well. It's also a great dish to set out as a nibble with drinks, as they do in the toddy shops of southern India.
Provided by Kim Severson
Categories dinner, poultry, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Prepare the chicken: Smash and chop the garlic and ginger. Then, using a mortar and pestle, blend them together into a paste.
- In a large bowl, combine chicken, garlic-ginger paste, spices and salt. Mix well so the spices are evenly distributed. Set chicken aside, covered, in the refrigerator for an hour.
- In a 12-inch cast-iron skillet, heat the coconut oil on medium heat until a small piece of chicken sizzles vigorously when you add it. Add half the chicken (or however much fits comfortably in a single layer) and deep-fry for 5 to 6 minutes, turning any pieces poking out of the oil halfway through if necessary, until every piece is cooked through. Set the fried chicken aside to drain on a paper-towel-lined plate, and repeat with the remaining chicken.
- Make the garnish: Heat coconut oil in a medium sauté pan over high heat. When a small piece of shallot sizzles vigorously in the oil, add the shallots, dried chiles and curry leaves. Cook, stirring often, until shallots are golden brown, 6 to 8 minutes. Add the garnish to the fried chicken and serve with warm paratha or another flatbread.
Nutrition Facts : @context http, Calories 1198, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 122 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 103 grams, Sodium 397 milligrams, Sugar 2 grams, TransFat 0 grams
KERALA STYLE PAN-FRIED CHICKEN RECIPE - (4.1/5)
Provided by á-25087
Number Of Ingredients 9
Steps:
- Clean chicken pieces thoroughly and make slits on it so that the marinade is absorbed into the chicken. Mix together the chili powder, pepper powder, turmeric powder, ginger garlic paste, vinegar and salt to form a thick paste. Rub the marinade thoroughly into the chicken pieces. Let it rest in the refrigerator for a couple of hours. Heat oil in a wok. Add curry leaves and fry for a few seconds. Place the chicken pieces in the oil, and fry each side in medium heat till the meat is well done. Remove the chicken with a slotted spoon and garnish with lemon wedges.
Tips:
- Use a heavy-bottomed pan or skillet to ensure even cooking and prevent burning.
- Marinate the chicken for at least 30 minutes, or up to overnight, to enhance the flavor.
- Use a combination of vegetable oil and ghee for frying to add richness and depth of flavor.
- Fry the chicken over medium-high heat until golden brown and crispy on the outside, and cooked through on the inside.
- Adjust the amount of green chilies and ginger-garlic paste according to your desired level of spiciness.
- Serve the pan-fried chicken hot with rice, roti, or paratha, and a side of chutney or raita.
Conclusion:
This Kerala-style pan-fried chicken is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is marinated in a flavorful mixture of spices and then pan-fried until crispy on the outside and juicy on the inside. Serve it with your favorite sides and enjoy a taste of authentic Kerala cuisine.
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