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Main Course

Kerala Yummy Chicken Fry

Pan-fried until the edges go dark and crispy, this chicken fry is the kind of dish you eat standing in the kitchen before it ever reaches the table. Dry-roasted with spices and finished with a fistful of curry leaves.

Ingredientsfor 5 servings

1 kg Chicken boneless/with bone is also fine
4 To Soya sauce
1/2 tsp Turmeric powder
2 tsp Chilly powder or
Salt, to taste
1 tsp Lemon juice
1 small Curd
11/2 To Chicken masala powder
Oil — for frying
2 large Onion
Chicken masala powder (any brand is fine, like MTR, BADSHAH, SHAN etc

Preparation

Step 1
Clean the chicken and cut it into medium size pieces.
Step 2
You can do this in 2 ways.
Step 3
A)without marination - the easy one and b)with marination.
Step 4
A)Preparation without marination:- 1)Mix the chicken with salt, turmeric powder and chicken masala and keep it for about 10 - 15 minutes.
Step 5
Heat oil required for pan-frying.
Step 6
Fry the chicken pieces till they are cooked and they goes golden brown.
Step 7
After all the pieces are fried, put all the pieces into the same skillet.
Step 8
Add soya sauce and allow it to cook, till the sauce is absorbed.
Step 9
You can also add salt, chilly powder and chicken masala before you add soya sauce.
Step 10
B)Preparation with marination:- 1)Marinate the chicken pieces with turmeric powder, chilly powder, salt, chicken masala, lemon juice and curd for about 30 minutes.
Step 11
Heat the oil in a skillet.
Step 12
Add onions and fry till they goes golden brown.
Step 13
Add the marinated chicken.
Step 14
Add 1/2 glass of water and give it a good stir.
Step 15
Cover and allow the chicken to cook.
Step 16
When the chicken is cooked, take off the lid, simmer the stove and cook till there is no gravy left.
Step 17
Cook only in sim as there are chances of it getting burned.
Step 18
When there is no gravy left, add soya sauce and cook for about 5 - 10 minutes.
Step 19
Absolutely, there should not be any gravy left.
Step 20
Garnish with coriander leaves if required.

Tip

Patience at the dry-roasting stage is everything. The longer you let the moisture evaporate, the more concentrated the flavour becomes.

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Main Course

Kerala Yummy Chicken Fry

Ingredientsfor 5 servings

1 kg Chicken boneless/with bone is also fine
4 To Soya sauce
1/2 tsp Turmeric powder
2 tsp Chilly powder or
Salt, to taste
1 tsp Lemon juice
1 small Curd
11/2 To Chicken masala powder
Oil — for frying
2 large Onion
Chicken masala powder (any brand is fine, like MTR, BADSHAH, SHAN etc

Preparation

Step 1
Clean the chicken and cut it into medium size pieces.
Step 2
You can do this in 2 ways.
Step 3
A)without marination - the easy one and b)with marination.
Step 4
A)Preparation without marination:- 1)Mix the chicken with salt, turmeric powder and chicken masala and keep it for about 10 - 15 minutes.
Step 5
Heat oil required for pan-frying.
Step 6
Fry the chicken pieces till they are cooked and they goes golden brown.
Step 7
After all the pieces are fried, put all the pieces into the same skillet.
Step 8
Add soya sauce and allow it to cook, till the sauce is absorbed.
Step 9
You can also add salt, chilly powder and chicken masala before you add soya sauce.
Step 10
B)Preparation with marination:- 1)Marinate the chicken pieces with turmeric powder, chilly powder, salt, chicken masala, lemon juice and curd for about 30 minutes.
Step 11
Heat the oil in a skillet.
Step 12
Add onions and fry till they goes golden brown.
Step 13
Add the marinated chicken.
Step 14
Add 1/2 glass of water and give it a good stir.
Step 15
Cover and allow the chicken to cook.
Step 16
When the chicken is cooked, take off the lid, simmer the stove and cook till there is no gravy left.
Step 17
Cook only in sim as there are chances of it getting burned.
Step 18
When there is no gravy left, add soya sauce and cook for about 5 - 10 minutes.
Step 19
Absolutely, there should not be any gravy left.
Step 20
Garnish with coriander leaves if required.