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Side Dish

Kozhi Varattiyathu | Chicken Dry Roast

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
1/2 cup Thick Coconut Milk
Curry Leaves, a few
1 Pod Garlic
10 nos Shallots
11/2 tsp Chilly Powder
1/2 tsp Turmeric powder
1 tsp Pepper powder
1 tsp Garam Masala
Salt, to taste

Preparation

Step 1
For preparing the delicious Kozhi Varattiyathu, first grind well the ingredients under 'For Marination' to a smooth mixture.
Step 2
Apply the mixture on the chicken pieces and set aside for 15 minutes.
Step 3
Get a vessel, add the marinated chicken pieces and pour the thick coconut milk on top. Close the vessel with a lid and cook the chicken in low flame until done. Check in between so that the chicken pieces do not stick to the bottom of the vessel.
Step 4
When chicken pieces are done, remove the lid and allow the gravy to thicken. When oil becomes clearly visible, dry roast the chicken pieces until the outer surface becomes crispy.
Step 5
Stir in the curry leaves, Stir everything together thoroughly and put off the flame.

Tip

Coconut oil is not optional in a Kerala fry. It adds a flavour that no other oil can replicate.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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Side Dish

Kozhi Varattiyathu | Chicken Dry Roast

Ingredientsfor 4 servings

1 kg Chicken
1/2 cup Thick Coconut Milk
Curry Leaves, a few
1 Pod Garlic
10 nos Shallots
11/2 tsp Chilly Powder
1/2 tsp Turmeric powder
1 tsp Pepper powder
1 tsp Garam Masala
Salt, to taste

Preparation

Step 1
For preparing the delicious Kozhi Varattiyathu, first grind well the ingredients under 'For Marination' to a smooth mixture.
Step 2
Apply the mixture on the chicken pieces and set aside for 15 minutes.
Step 3
Get a vessel, add the marinated chicken pieces and pour the thick coconut milk on top. Close the vessel with a lid and cook the chicken in low flame until done. Check in between so that the chicken pieces do not stick to the bottom of the vessel.
Step 4
When chicken pieces are done, remove the lid and allow the gravy to thicken. When oil becomes clearly visible, dry roast the chicken pieces until the outer surface becomes crispy.
Step 5
Stir in the curry leaves, Stir everything together thoroughly and put off the flame.

Tip

Coconut oil is not optional in a Kerala fry. It adds a flavour that no other oil can replicate.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Main Course

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Lololikka Achar is a pickle prepared with the red cranberry. Pickles are an important delicacy present in almost all ...

20 min|5 servings|5

Main Course

Lady's Finger-Bhindi In Coconut Curry

Lady`s finger/bhindi/vendakkai pieces are fried and cooked in coconut milk and other ingredients.

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