Payyoli Chicken Fry
Payyoli chicken fry, a dry chicken fry with the malabar flavours. The chicken is marinated with dried red chilli paste and many flavourful spices, deep fried in coconut oil and served with crispy and spicy fried coconut, curry leaves and green chillies.
Ingredientsfor 2 servings
- 1/2 kg Chicken
- 1 tbsp Ginger Paste
- 1 tbsp Garlic paste
- 1 tbsp Lemon juice
- 12 nos Kashmiri chilli
- 1 cup Coconut — grated
- 5 nos Green chilli
- Oil to fry
- Salt, to taste
Preparation
Step 1
Marinate chicken pieces with salt,lemon juice and half of ginger paste and keep in refrigerator for 10 minutes.
Step 2
Boil kashmiri chilli (with enough water ) for 5 minute and grind well to make a thick paste.
Step 3
Again marinate chicken with ginger garlic paste,3/4 part of kashmiri chilli paste and keep in refrigerator for 25 minutes.
Step 4
Set a pan over medium heat and pour in the oil in high flame.When it gets hot, reduce the flame,add chicken pieces.Close the pan with a lid.Fry both side of the pieces till golden color.
Step 5
Get pieces from oil.Mix the remaining chilli paste in grated coconut and fry in the same oil.
Step 6
Fry green chilli and curry leaves in same oil.Garnish chicken pieces with grated coconut,green chilli and curry leaves.
Tip
Marinate for at least 30 minutes if you can — the spices penetrate deeper and the chicken stays juicier.
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