Payyoli Chicken Fry | Payyoli Kozhi Porichath

A chicken fry style, attributed to the costal city of Payyoli, in Calicut…

 

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If you are a follower of this blog or my Instagram, you may know that HD is from Payyoli – a tiny coastal city, mainly famous for sprinter PT Usha, who was called Payyoli Express. Since the quaint town is situated on the NH to Mahe, it is quite busy on its own. At the end of the town, there is a little shop in a corner that sells only fried chicken and some “saalan”. The boards says “Chicken Gopalan” and despite the size of the shop, the rush there is immense. Everyone in Payyoli knows and devours “chicken govaalan”, and whoever passes the NH and knows about the shop pick up a parcel too. It is said that the owner of the shop, Mr. Gopaalan or Gopaalettan, never shared the recipe of the chicken fry with anyone, not even his trusted employees. He unfortunately passed away a few years ago. The shop still exists but the taste of the chicken isn’t the same anymore, though it is still delicious. Each time we went home and stayed a little in Payyoli, one night dinner would be a parcel of this fried chicken, devored till the last bit…

 

Having said that, it is Calicut Paragon restaurant that made Payyoli chicken fry a famous item in their menu. Though it is different from what you actually get to eat in Payyoli, it tastes good in its own way. The deep fried coconut and curry leaves mopped up with porotta is one definite way of enjoying it. Hehe… I have tried to keep close to what I have tasted in Payyoli but more looking like what we get to eat in Calicut Paragon. The marinade has very limited ingredients. I have always felt that the chicken tastes more garlicky, so hence my recipe has more garlic in it. The more you can keep the chicken marinated, the better… There was a rumor that maybe the original Payyoli chicken has ajinomoto added to it for additional flavors, but let’s not dwell into it. Even without it, it is delicious. The color of the chicken is supposed to be a reddish brown, but my impatience actually keeps it a little darker. Hehe… But what is in the color? The end result matters… 😉 HD really loved it, so much that he said that it tasted very close to the actual. Let me bask in that compliment then… 😉

 

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Payyoli Chicken Fry | Payyoli Kozhi Porichath

Course Chicken
Cuisine Malabar
Prep Time 1 hour
Cook Time 29 minutes
Servings 4
Author Rafeeda AR

Ingredients

FOR MARINADE

  • 12-15 Kashmiri red chilli
  • 8-10 cloves garlic
  • 1 inch ginger
  • 1/2 tsp fennel seeds
  • 1/2 tsp turmeric powder
  • 1 tbsp vinegar
  • Salt to taste
  • 1 kg chicken cut into medium pcs

FOR REST

  • Coconut oil for deep frying
  • 1 cup grated fresh coconut
  • 2 sprigs curry leaves
  • 2 cloves garlic, thinly sliced optional but recommended

Instructions

  • Soak the chilli in hot water till soft. Drain.
  • Combine the chilli to vinegar into a jar and grind till the marinade is smooth. Add water if necessary but not too much.
  • Empty onto the chicken and toss well to coat completely. Marinate the chicken for a minimum of 30 minutes to as much as possible.
  • Heat coconut oil for deep frying. Drop chicken into the hot oil and fry on medium flame till done. Do not over fry.
  • Drain the chicken and set aside. Fry all the chicken till done.
  • Toss up the coconut into the marinade bowl to coat all the remaining marinade. Drop them into the hot oil along with the curry leaves and garlic.
  • Give a stir and switch off immediately. Drain the entire mix, once the coconut is fried. Spread on top of the chicken.
  • Serve hot with porotta and a simple dipping curry.

Notes

Frying in coconut oil is mandatory for the flavors to pop out.
Coconut tends to burn and hence switching off the oil once added into it. The heat of the oil will fry it sufficiently enough not to burn. 

 

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