Kerala style fried chicken, with a nice and crispy touch on the outside and soft on the inside…
Days are flying in full speed. Another 8 days and we will be on our way to what is called home. I don’t know if I am excited to return. Life will come in full speed and it will the same struggle story from then. But I am hoping that I can tackle it with a relaxed perspective and not feel as overwhelmed as I had been feeling from the beginning of the year. Leaving work hasn’t been easy on so many levels and I am also hoping that I will be able to get back to the work mode as soon as I can, after sorting out a few things. I am just hoping that I will be patient and grateful for whatever experience I will have…
Meanwhile I choose to share this recipe for fried chicken that I learned from my uncle-in-law, who is also the one who taught me to make this chilli chicken. He is a great cook and just watching him cook is a real delight. Once when we were home on vacation, he made this fried chicken recipe, that was totally different from the usual way I make it. He first boiled the chicken in turmeric water for around 5 minutes. He then drained it and then tossed them in some masalas. He then proceeded to deep fry it till done. By doing the first process, it made sure that the inside was already cooked and soft and by frying it just for a couple of minutes, it gets the crispy outside without the tension of the chicken not being cooked or over cooked. He uses very minimal ingredients to make the chicken, and I have done the same. It is a super simple recipe and apt to accompany any rice or roti-curry combination. Off to this simple recipe…
Kozhi Porichathu - Kerala Style Fried Chicken
- 1 kg chicken cut in meduim peices
- Turmeric powder and salt as required
- Oil for deep frying
- 2 tsp chilli powder
- 3/4 tsp turmeric powder
- 1 tsp black pepper powder
- 1/2 tsp fennel powder
- 1 tsp ginger garlic paste
- 1/2 tsp garam masala powder
- Salt to taste
- 1-2 sprigs of curry leaves minced
- Wash and drain the chicken. Set aside.
- In a deep saucepan, boil around 2 liters of water with generous amount of turmeric and sufficient salt.
- As soon as the water comes to a rolling boil, add the chicken and cook on high flame for five minutes.
- Switch off and drain the chicken off the water. Discard the water.
- Whisk together the ingredients for the masala. Add the drained chicken and toss to combine well. Set aside for five minutes.
- Heat oil for deep frying. Once the oil is very hot, drop the marinated chicken peices and fry till golden brown.
- Drain onto a kitchen towel. Serve hot as per liking...