Kerala Chicken Fry – Kozhi Porichu Varuthathu – Kerala Style Chicken Curry – Kozhi Varuval Recipe – How to make Kerala Chicken Fry – Nadan Kozhi Kari – Nadan Kozhi Varuthathu – How to make Chicken Roast – Kerala Style Chicken Fry – Kozhi Varutha Kari – Kozhi Porichathu – Kerala Thattukada Chicken Fry – Nadan Kozhi Porichathu
Kerala Chicken Fry, a simple homestyle chicken fry preparation that is rich in flavor shared by my friend Sheena @chamshomemade Any spicy chicken recipe catches my attention and that’s how this recipe made its way here. Sheena, who got acquainted through Instagram, i love all her Kerala thalis and the moment she shared this chicken recipe took no time to ask her for the recipe. Gave it a try and now its our new favorite at home.
#keralachicken #kozhiporichathu #keralastylechickenfry #kozhikari
Kerala Style chicken fry is has this unique taste as its all cooked in coconut oil and also involves a little bit of frying which gives a blackened effect for all their varuvals. This Kozhi Porichu Varuthathu / Chicken Shallow fried and Roasted is
Chicken Masala Recipe – Tamil Nadu Style Chicken Masala
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Pichi Potta Kozhi – Shredded Chicken Fry – பிச்சுப்போட்ட கோழி
Kerala Chicken Fry
Ingredients
Masala Paste
- 2 teaspoon Red Chili powder
- 1 teaspoon Coriander powder
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Fennel seeds
- 1 teaspoon Black Peppercorns
- 2 Green Chili
- 1 inch Ginger
- 4 cloves Garlic
- 1 teaspoon Salt
- 2 teaspoon Lemon juice
- 1/4 cup Water just little to run the mixer
Shallow Fry
- 1 kg Chicken whole cut
- 4 tablespoon Coconut oil
- 4 each Curry leaves chopped
Roasting
- 3 tablespoon Coconut oil
- 1 cup Onion thinly sliced
- 1/4 cup Tomato chopped
- 1/2 teaspoon Salt
- 10 each Curry leaves
- 1/4 cup Coriander leaves
Optional Garnish
- 1 teaspoon Ginger julienned
- 6 each Curry leaves finely chopped
Instructions
Masala Paste
- In a mixer jar take fennel seeds, black peppercorns, turmeric powder, red chili powder, coriander powder, green chilies, ginger garlic, salt, lemon juice and little water.
- Blend to make a thick paste.
Marinate
- Rub this masala paste all over the chicken pieces and let it marinate for 30 minutes.
Shallow fry
- Heat coconut oil in a frying pan.
- Place the masala coated chicken pieces and shallow fry for 5 to 6 minutes turning once in between until its 90% cooked.
- Garnish with few curry leaves.
- Set this aside.
Saute & Roast
- In another pan, heat coconut oil and saute thinly sliced onions until it turns golden and crisp.
- Add tomatoes and cook along.
- Fry both onion and tomatoes until the whole mixture turns dry.
- Now add the shallow fried chicken and stir fry over medium high flame for few minutes.
- The masala will eventually blend with the onion and turn dry.
- Fry until the masala thickens and rolls up like a dry roast.
- Add curry leaves and fry along.
- Once the masala turns thick, dark and dry... garnish with some more curry leaves and julienned ginger and switch off!
- Serve hot as an appetizer / dry starter dish or as a side for rice!
Chicken Chukka Varuval – Chicken Sukka
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Madras Chicken Curry – Kozhi Kari Masala – South Indian Chicken Curry
Instructions
Masala Paste
-
In a mixer jar take fennel seeds, black peppercorns, turmeric powder, red chili powder, coriander powder, green chilies, ginger garlic, salt, lemon juice and little water.
-
Blend to make a thick paste.
Marinate
-
Rub this masala paste all over the chicken pieces and let it marinate for 30 minutes.
Shallow fry
-
Heat coconut oil in a frying pan.
-
Place the masala coated chicken pieces and shallow fry for 5 to 6 minutes turning once in between until its 90% cooked. Maintain medium high flame.
-
Add few chopped curry leaves and fry along.
-
Set this aside.
Saute & Roast
-
In another pan, heat coconut oil and sauté thinly sliced onions until it turns golden and crisp.
-
Add tomatoes and cook along.
-
Fry both onion and tomatoes until the whole mixture turns dry.
-
Now add the shallow fried chicken and stir fry over medium high flame for few minutes.
-
The masala will eventually blend with the onion and turn dry.
-
Fry until the masala thickens and rolls up like a dry roast.
-
Add curry leaves and fry along.
-
Once the masala turns thick, dark and dry… garnish with some more curry leaves and julienned ginger and switch off!
-
Serve hot as an appetizer / dry starter dish or as a side for rice!
Notes
- Use whole cut chicken with boneless tend to taste better than boneless chicken.
- Coconut oil preferred for this recipe. Regular cooking oil / ghee works too.
- Curry leaves is a must for this recipe.
9 Comments
this would be so good with a garlic naan and kachumber salad and a nice glass of lassi yum
Thanks Marily! Yes, sounds like an awesome combo, enjoy!
This recipe is a keeper! Really yummy! Thank you!
Thank you Saru 🥰🥰🥰
The chicken came out really very tasty. Thanks for this yummy recipe..I was looking out for something like this which I had tasted in my college days from a friend who used to live in Kerala…
Awww🤗🤗🤗🤗so happy to know 🙏thank you do much for trying❤️
Hi Mullai, tried this recipe on Sunday and it was too good. Loved it. I’ve tried a few more of your recipes too and never regretted any. Thanks a lot for sharing.
Yayyyyy so happy to hear Loshanya, thank you ma for trying!