Chicken Spicy 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 4 servings
- 500 g Chicken
- 2 nos Onion — sliced
- 1 tbsp Ginger — grated
- 4 nos Green chillies — slit
- 4 nos Dry red chillies
- 4 Cloves Garlic — sliced
- 1 tsp Turmeric
- 1 tsp Cumin seeds (Jeerakam)
- Salt, to taste
- Coconut oil, to taste
- 1 nos Tomato rounds
Preparation
Step 1
For preparing chicken spicy fry, marinate chicken with turmeric, salt, green chillies, ginger and garlic.
Step 2
Pressure cook the chicken and drain water.
Step 3
Lightly press the chicken with fork and slice into pieces.
Step 4
Set a kadai on the stove, add oil. Fry onion, cumin seeds, curry leaves and dry chillies.
Step 5
Add chicken and fry it till it become brown in color.
Step 6
Chicken spicy fry is ready.
Tip
Patience at the dry-roasting stage is everything. The longer you let the moisture evaporate, the more concentrated the flavour becomes.
Cook this in the app
Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.
More recipes you might like
Snacks
Kannur Special Pazham Niravu | Pazham Nirachathu
A favourite tea-time snack from Kerala kitchens — quick to make, satisfying to eat, and always better shared with a c...
Side Dish
Kadala Kaya Mezhukku | Nadan Kadala Kaya Mezhukkupuratti
Simple, honest, and on every Kerala lunch plate — quail thoran is coconut oil, grated coconut, and a handful of spice...
Breakfast
Kerala Traditional Egg Omelette | Nadan Mutta Omelette
Sweet, rich, and deeply satisfying — this is the snack that shows up at every Kerala celebration, temple festival, an...
Side Dish
Kondattam Moru Curry With Vellarikka | Vellarikka Kondattam Moru Curry
Kondattam Moru Curry With Vellarikka made with vellarikka (cucumber) and kondattam mulaku. Tangy, spicy, and comforti...