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Main Course

Chicken 65 Dry Kerala Style

A robust chicken preparation where the meat absorbs a pounding of Kerala spices and slow-cooked onions. The curry leaves and coconut oil make it unmistakably from this part of the world.

Ingredientsfor 4 servings

1/2 kg Chicken
11/2 tsp Red chilly powder
1/2 tsp Turmeric powder
4 tbsp Corn flour
1 tbsp Rice flour
1/2 tsp Garam masala
1/2 tsp Pepper powder
1 tsp Lemon juice
1 tsp Ginger garlic paste
1 tsp Curd
Curry leaves
Coriander leaves
Oil — for frying

Preparation

Step 1
For preparing Chicken 65 Dry, first cut the chicken into small pieces. Wash them well and add 3 cups of water and keep it for a minimum of half an hour. It will make the chicken very tender after we fry in hot oil it.
Step 2
Get out the chicken and wash again and drain. In a bowl add all the ingredients except oil.
Step 3
Stir everything together thoroughly and set aside for 15 minutes.
Step 4
Set a kadai over medium heat and pour in the oil and pan-fry the chicken until well cooked.
Step 5
Chicken 65 Dry Recipe is ready :-).

Tip

Bone-in chicken gives a richer, more flavourful gravy than boneless. The marrow flavours the curry as it cooks.

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