Special Payyoli Chicken Fry
Kerala-style dry fry where chicken is cooked down until all the moisture evaporates and what remains is intensely flavoured, slightly caramelised, and impossibly moreish. Best with parotta or plain rice.
Ingredientsfor 4 servings
- Chicken : ½ k gm
- Vinegar: 1 tsp
- Chilly powder : 4 tsp
- Garam masala: 1 tsp
- Turmeric powder : ½ tsp
- Green chilly : 3 nos
- Ginger : big piece (crushed
- Curry leaves : 2 spring
- Coconut : ½ cup — grated
- Salt, to taste
Preparation
Step 1
Marinate chicken with salt, ginger and vinegar. Keep it for an hour.
Step 2
Mix the powders (chilly powder, garam masala and turmeric ) together.
Step 3
Add ¾ of this to chicken and keep for 15 more minutes.
Step 4
Fry in hot oil the chicken pieces.
Step 5
Enter Step.
Step 6
Add the remaining masala powder to grated coconut.
Step 7
In a deep pan with 1 tsp of oil, add coconut, curry leaves and green chillies followed by fried chicken.
Step 8
Cook for about 5 minutes and serve hot.
Tip
A heavy-bottomed pan or cast iron skillet gives you the best results for a proper Kerala fry. Thin pans burn the spices before the meat dries.
Cook this in the app
Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.
More recipes you might like
Snacks
Kannur Special Pazham Niravu | Pazham Nirachathu
A favourite tea-time snack from Kerala kitchens — quick to make, satisfying to eat, and always better shared with a c...
Side Dish
Kadala Kaya Mezhukku | Nadan Kadala Kaya Mezhukkupuratti
Simple, honest, and on every Kerala lunch plate — quail thoran is coconut oil, grated coconut, and a handful of spice...
Breakfast
Kerala Traditional Egg Omelette | Nadan Mutta Omelette
Sweet, rich, and deeply satisfying — this is the snack that shows up at every Kerala celebration, temple festival, an...
Side Dish
Kondattam Moru Curry With Vellarikka | Vellarikka Kondattam Moru Curry
Kondattam Moru Curry With Vellarikka made with vellarikka (cucumber) and kondattam mulaku. Tangy, spicy, and comforti...