Payyoli Chicken Fry | Payyoli Kozhi Porichath
Servings 4
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.