Chicken Dry 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 6 servings
- 250 g Chicken
- 3-4 tsp Chilly powder
- 1/2 tsp Turmeric powder
- 1 tsp Gram flour this is the trick!, Kadala mavu
- Salt, to taste
- Oil — for deep frying
- Onion, green chillies, curry leaves — for garnishing
Preparation
Step 1
Clean chicken and make small even sized pieces.
Step 2
Make a paste with chilly powder, turmeric powder, gram flour and salt.
Step 3
Apply the paste into the cleaned chicken pieces and mix thoroughly.
Step 4
Marinate for 15 minutes.
Step 5
Heat a frying pan, pour oil(coconut oil/sun flower oil/any refined oil can be used).
Step 6
Fry in hot oil the chicken pieces.
Step 7
Fry some sliced onion, curry leaves and green chilly and garnish the fried chicken pieces.
Tip
A heavy-bottomed pan or cast iron skillet gives you the best results for a proper Kerala fry. Thin pans burn the spices before the meat dries.
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