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.