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Main Course

The Twisted Fried Chicken

Tender chicken pieces cooked in a thick, spice-heavy gravy built on caramelised shallots and coconut oil. This is the kind of Kerala chicken dish that families argue about — whose mother makes it better.

10 min total|Prep 10 min|Cook 20 min|2 servings|easy

Ingredientsfor 2 servings

400 g Chicken — cut into medium size
3-4 tbsp Oil
1/2 inch Ginger
2-3 Pods Garlic
3-4 Green Chilly
3-4 Curry Leaves
1 Egg
2 tbsp All Purpose Flour
2 tbsp Corn Flour

Preparation

Step 1
Wash and drain the chicken.
Step 2
Blend together ginger, garlic, green chillies and curry leaves.
Step 3
Beat the egg and add all purpose flour, corn flour, salt, and add the blended ingredients into this.
Step 4
Marinate chicken using the prepared mixture and keep it in fridge for 1/2- 1 hour.
Step 5
Pour oil into a pan and heat it and pan-fry until chicken turns brown.
Step 6
Notes : Curry leaves seems to be an odd ingredient, but trust me it wont do any harm.

Tip

Bone-in chicken gives a richer, more flavourful gravy than boneless. The marrow flavours the curry as it cooks.

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Main Course

The Twisted Fried Chicken

10 min total|Prep 10 min|Cook 20 min|2 servings|easy

Ingredientsfor 2 servings

400 g Chicken — cut into medium size
3-4 tbsp Oil
1/2 inch Ginger
2-3 Pods Garlic
3-4 Green Chilly
3-4 Curry Leaves
1 Egg
2 tbsp All Purpose Flour
2 tbsp Corn Flour

Preparation

Step 1
Wash and drain the chicken.
Step 2
Blend together ginger, garlic, green chillies and curry leaves.
Step 3
Beat the egg and add all purpose flour, corn flour, salt, and add the blended ingredients into this.
Step 4
Marinate chicken using the prepared mixture and keep it in fridge for 1/2- 1 hour.
Step 5
Pour oil into a pan and heat it and pan-fry until chicken turns brown.
Step 6
Notes : Curry leaves seems to be an odd ingredient, but trust me it wont do any harm.