Kerala Style Kozhi Porichathu
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
- 1 kg Chicken small pieces
- 2 nos Onion rings
- 5 nos Green chillies — slit
- 2 tbsp Tomato sauce
- 2 tbsp Coriander powder
- Ginger garlic paste - 1 tbsp
- 1 tbsp Chilly powder
- 2 tsp Turmeric powder
- 1 tsp Cumin seeds (Jeerakam)
- Salt, to taste
- Curry leaves, a few
Preparation
Step 1
For preparing kerala style kozhi porichathu, marinate chicken with coriander powder, chilly powder, turmeric, salt and ginger-garlic paste.
Step 2
Marinate for 1 hour.
Step 3
Fry in hot oil it in oil. Drain and set aside.
Step 4
Heat little oil in a pan, fry cumin seeds, green chillies, curry leaves and tomato sauce. Add chicken pieces and Stir everything together thoroughly. Add onion rings and coat chicken well.
Step 5
Kerala style kozhi porichathu 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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