Different regions of Kerala has different styles of preparing a similar dish. For instance, chicken fry. This recipe is adapted from one of my Aunts who lives in mid-Kerala, a place called Palghat. This preparation is unique to this particular region.
Chicken 1 kg cut into small pieces
Dry red chilies 2 handfuls, roughly crushed (Don’t use the store bought one, freshly crushed one’s are always a better option, you could even jus tear them into pieces, but make sure you put on a pair of gloves before you do this!)
Onion 2, cubed
Tomato 3, cubed
Garlic ½ a pod, cut each clove in half lengthwise
Chili powder 2 tsp
Coriander powder 1 tbsp
Turmeric ½ tsp
Salt to taste
Coconut oil 3-4 tbsp
Juice of 1 lime
Mustard ½ tsp
Curry leaves 3-4 sprigs
Heat oil, sputter the mustard. Add the crushed red chili (you could use the pulse option on the mixer a couple of rounds). Immediately add the onions and curry leaves. Fry till the onion becomes transparent.
Now add the tomatoes and fry till the oil separates and the tomatoes are mashed.
Then add the spice powders & salt and fry some more.
Add the chicken pieces; mix in well till the masala is well coated on the pieces. Don’t add additional water as it will be released from the chicken itself.
Add the garlic and the lime juice. Close lid. Cook in medium heat. Stir every 3-4 minutes.
Keep frying till all the gravy dries out and the chicken starts to get a golden brown coating.
Serve hot, with rice, bread etc. This is a great side dish alongside alcohol.
Chicken is definitely the most versatile meat. And this preparation is one of the most common ones all around Kerala. Almost every would blog has a version of this recipe. I have followed my Mom’s recipe.
Chicken 1kg, medium to small pieces
Coriander powder 3 tbsp
Chilli powder 1 tsp
Turmeric ½ tsp
Pepper-Saunf powder* 1 tsp
Cumin powder ½ tsp
Cloves, cardamom, cinnamon, a little of each
*’Pepper-Saunf powder’ :
Take black pepper and saunf (fennel seeds) in equal proportions and grind and store in an airtight jar. This masala can be added to almost any non-vegetarian preparation. It improves the taste immensely.
Grind all the above spices together with a few drops of water and marinate the chicken in it for an hour.
Ginger 2” piece, chopped
Garlic 10-12 cloves, crushed
Shallots, 10-15, sliced
Apple cedar vinegar 1 tbsp (You can substitute with normal vinegar if you don’t get this one)
Water 3 cups
Salt 1 tsp
Cook the above ingredients together with the marinated chicken, until the chicken becomes tender. Then take the chicken pieces from the gravy and keep both aside.
Coconut oil 4-5 tbsp
Onion 1, sliced thinly
Chili powder 1tsp
Curry leaves, a few
Heat the oil in a deep skillet and fry the onion and curry leaves in it. When the onion turns golden brown in color, add the chili powder and sauté for a minute. Now add the chicken pieces and fry well for about 10 minutes on a medium heat. The chicken shouldn’t get scrambled. Now add the gravy which was kept aside and mix well into the fried chicken. Keep cooking on a medium to low flame till the gravy becomes thick. Goes well with Rice, Chapatti, Vellayappam etc.