Kozhi Porichathu
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 4 servings
- 1 kg Chicken
- 2 tbsp Curd
- 2 tbsp Gram flour Kadalapodi
- 2 tsp Lemon juice
- Salt, to taste
- Oil, to taste
- 1 nos Cardamom (Elakka)
- 6 nos Cloves (Grambu)
- 1 tbsp Aniseeds (Perinjeerakam)
- 2" piece Cinnamon (Karugapatta)
Preparation
Step 1
Cut the chicken into 8 pieces and clean well.
Step 2
Rub the chicken pieces with ground ingredients, gram flour, curd, lemon juice, salt and set aside for atleast 1 hr.
Step 3
Pour oil into a kadai and heat it.
Step 4
Fry in hot oil the marinated chicken pieces till golden brown. Serve hot.
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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