A RECIPE + SPICES TO CREATE
Kerala Chicken Fry
60 MINS
|
2 drumstick pieces (7 oz)
ingredients
10 skinless chicken drumsticks, cleaned and pat dried
4 tbsp pure coconut oil
2 sprigs curry leaves
onion rings and lime slices to decorate
FOR THE MARINADE:
2½ tbsp mild chili powder
2 tsp hot chili powder
½ tsp black pepper powder
½ tsp turmeric powder
1 tsp Kerala Curry Masala, Kerala 5-Spice Blend
3 tsp white vinegar
2 tbsp ginger garlic paste
salt to taste
directions
  • Make gashes on the chicken drumsticks. Mix all the ingredients under marinade in a bowl. Adjust the salt according to the taste preference. Marinate the pat dried chicken drumsticks well, till each chicken pieces are well coated with the marinade. Cover and refrigerate for a minimum of 8 hours.

  • Heat the coconut oil in a cast iron pan. Shallow fry 5 chicken drumsticks with some curry leaves in a batch. Cook them 5 minutes on each side on low to medium heat or till chicken is well cooked. Fry the second batch of chicken in the remaining oil the same way. Transfer them to a serving bowl.

  • Add the remaining curry leaves to the fried chicken and arrange the onion rings and lime slices on top of the fried chicken before serving.

expiry
The left overs can be kept in a air tight container in the refrigerator for 2 days.
tips
The Kerala Chicken fry can be reheated in a microwave or in an Air fryer at 350°F for 6-8 minutes.
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