Kerala Spicy Chicken Fry Recipe
Kerala Spicy Chicken Fry is a popular dish originating from the southern state of Kerala. This dish is known for its spicy, tangy, and slightly sweet flavors that come from the use of spices and curry leaves. The chicken is first marinated in a mix of spices and then pan-fried to perfection, giving it a crispy exterior and juicy interior. The dish is usually served with steamed rice or roti, making for a complete and satisfying meal
Ingredients
- 500 grams Chicken Breast / boneless chicken cut into small pieces
- 1 Onions chopped in rings
- 1 Red Chilli Powder
- 2 tbsp Oil
- ¼ inch ginger minced
- 3-4 cloves garlic minced
- 1 tsp coriander powder
- ½ tsp Cumin (Jeera)
- ¼ tsp Fennel (Saunf)
- 2-3 cloves
- 1 tsp Red Chilli Powder
- ¼ tsp turmeric powder
- Salt
- 1 tbsp lemon juice
- 6-7 curry leaves
- coriander leaves / cilantro
Instructions
Preparation
- Assemble all ingredients together to avoid last minute rush.
- Wash and pat dry the chicken. Chop into 1 inch pieces. Transfer to a Bowl.
- Mince garlic and ginger for the recipe or use store bought 1 tbsp ginger garlic paste.
- If Kashmiri red chili paste is not available, make your own red chili paste. Take any 2-3 dried red chillies and soak in the lukewarm water for 15 minutes. Drain the water and transfer to the grinder jar. Add salt and 1 tsp oil in the jar and grind to a fine paste.
- Finely chop coriander for garnishing.
Cooking
- First of all, heat a pan over low flame and dry roast fennel seeds, cumin seeds and cloves for a minute or until they turn aromatic.
- Let them cool down and grind to a fine powder.
- Now, add all the ingredients except the oil, onion, coriander leaves and curry leaves in the bowl of chopped chicken along with the prepared spice powder.
- Mix very well with the chicken and marinate for 2 hours or overnight for best results.
- After marination, heat oil in a pan or skillet over medium to low flame and add marinated chicken pieces in it.
- Cover the pan and let the chicken cook completely. Make sure do not overcrowd the pan. Alternatively, you can also deep fry the chicken.
- You need to flip the chicken pieces couple of times for evenly cooking.
- Remove chicken pieces on a paper towel or tissue paper to get rid of excess oil if any.
- Fry the curry leaves in the same oil, if using. Add in the cooked chicken.
- Garnish with coriander and serve Kerala Spicy Chicken Fry with onion rings. You can also shallow fry the onions along with the curry leaves, if desire.
Equipment Used for This Recipe
Notes & Tips
Notes & comments
- Ensure that the chicken is fully cooked before serving, as undercooked chicken can be harmful to consume.
- Adjust the amount of chili powder to suit your desired level of spiciness.
- For a more intense flavor, you can marinate the chicken overnight in the refrigerator.
- For a spicier dish, add more red chilli powder or use a hotter variety of chillies.
- For a milder dish, reduce the amount of red chilli powder or use milder chillies.
- The use of coconut oil enhances the flavor of the dish and is traditional in Kerala cuisine. However, other oils such as ghee or vegetable oil can be used as well.
Nutrition Information (Note: Approximate)
Nutrition Facts
Kerala Spicy Chicken Fry Recipe
Amount per Serving
Calories
209
% Daily Value*
Fat
16
g
25
%
Saturated Fat
8
g
50
%
Trans Fat
0.1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Cholesterol
45
mg
15
%
Sodium
53
mg
2
%
Potassium
196
mg
6
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
12
g
24
%
Vitamin A
301
IU
6
%
Vitamin B1
0.1
mg
7
%
Vitamin B2
0.1
mg
6
%
Vitamin B3
21
mg
105
%
Vitamin B5
1
mg
10
%
Vitamin B6
0.3
mg
15
%
Vitamin B12
0.2
µg
3
%
Vitamin C
35
mg
42
%
Vitamin D
0.1
µg
1
%
Vitamin E
0.4
mg
3
%
Vitamin K
2
µg
2
%
Calcium
34
mg
3
%
Iron
1
mg
6
%
Magnesium
20
mg
5
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.