Chakkakuru Chicken Fry
Slow-roasted in coconut oil with a generous hand of spices, this chicken fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.
Ingredientsfor 5 servings
- 2 nos Tomato
- 2 cup Jackfruit seed remove skin and slice, Chakkakuru
- 1 tsp Chilly powder
- 1/2 tsp Pepper — crushed
- 4 Cloves Garlic
- 3 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 1 cup Red onion
- 2 Branch Curry leaves
- 3 tbsp Coconut oil
- 2 nos Dry chilly
- 1/2 cup Chicken
- 2 cup Water
Preparation
Step 1
For preparing chakkakuru chicken fry, cook the ingredients tomato, jackfruit seeds, chilly powder, coriander powder, turmeric powder and chicken in 2 cups of water till the water drains.
Step 2
Crush the garlic, red onion and pepper together.
Step 3
Fry dry chilly, curry leaves in oil and then add the crushed paste. Fry again.
Step 4
Add the cooked chicken mixture to it and fry well.
Step 5
Chakkakuru chicken fry is ready. Serve hot.
Step 6
Specialities: 1)Fusion recipe.
Tip
Do not boil the curry hard after adding coconut milk. A gentle simmer is all you need — vigorous boiling can cause the coconut milk to split.
Cook this in the app
Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.
More recipes you might like
Snacks
Zhunka
Easy, honest, and unpretentious — this snack is the kind of thing Kerala homes make on a whim when guests arrive or w...
Main Course
Ari Pappadam - Vishu Special
A traditional Kerala sweet snack made with care and a generous hand of ghee. The kind of thing grandmothers make for ...
Main Course
Avial - Traditional Recipe
A medley of vegetables cut into long batons, simmered until just tender, and bound with a rough-ground coconut paste ...
Snacks
Aval Nanachathu
A favourite tea-time snack from Kerala kitchens — quick to make, satisfying to eat, and always better shared with a c...