Payyoli chicken fry recipe | Kerala kozhi porichathu recipe with step by step photos and video recipe. Simple, spicy and crispy chicken fry recipe Kerala style with coconut and red chilli flavour in it.
This fry is also called as kozhi porichathu or chicken porichathu where it is deep fried/shallow fried in oil. This is a typical calicut based recipe where chicken fry with crushed red chilli and roasted coconut stars the show.
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Payyoli chicken fry recipe
payyoli chicken fry recipe kerala style
- 8-10 no red chillies
- 7 no cloves
- 1 inch ginger
- 12-13 no small onions
- 1 tbsp fennel seeds
- 2 tbsp corn flour
- 2 tbsp rice flour
- 1/4 tsp turmeric powder
- 1/4 tsp cumin powder
- 1/4 tsp garam masala
- 1/2 tsp lemon juice
- salt to taste
- 2 tsp coconut oil
- 4 no chicken leg pieces
- coconut oil – for shallow frying
- 1 no green chilli – slit
- 3 sprig curry leaves
- 3/4 cup grated coconut
- Soak the red chillies in hot water for about 10 minutes. Drain the water and take it in a blender.
- along with red chillies, also add garlic, ginger, fennel seeds and small onions.
- grind them to a coarse paste.
- Ina large mixing bowl, take corn flour, rice flour, salt, turmeric, cumin powder, garam masala along with the 3/4th of the prepared red chilli paste from the above step.
- Also add coconut oil, drizzle few drops of water and make a thick paste of it.
- Make slits on chicken leg pieces and apply the marination paste on all sides gently.
- Let it refrigerate for at least 2 hours.
- Heat coconut oil in a shallow pan and drop slit green chillies and curry leaves to it.
- fry until crisp and take it in a paper towel.
- Mix the grated coconut with the 1/4th of the prepared red chilli paste mix and salt.
- deep fry this coconut mix until crisp.
- Place the marinated leg pieces in the same oil. let it cook in medium heat for 30-40 minutes until roasted.
- turn side and cook on all sides for 30 minutes each.
- serve along with roasted coconut and curry leaves mix.
Kerala kozhi porichathu recipe
1.Firstly soak the red chillies in hot water for about 10 minutes. After 10 minutes, drain and add the chillies to the blender.
2. Along with those red chillies, add garlic(with skin), ginger piece and small onions.
3. Lastly, add fennel seeds and blend it to a coarse paste like in the pic below. we will be using 3/4th of this paste in marination and 3/4th to mix with coconut and prepare it for tempering.
4. In a large mixing bowl, add corn flour, rice flour, turmeric powder, cumin powder, garam masala and the prepared red chilli paste (3/4th of the quantity).
5. Sprinkle salt to taste, drizzle few drops of coconut oil. Squeeze half a lemon.
6. Combine everything to a thick paste. drizzle little bit of water and combine to a thick paste as shown below.
7. Place the chicken pieces and mix it well with the masala to coat it on all sides. Before that make sure to slit the chicken pieces deep all over. fill the masala on all the slits. Take time to apply the masala well to chicken pieces. Let it refrigerate for 2 hours.
8. In a wide pan, pour coconut oil for shallow frying. Drop the slit green chillies in it.
9. Along with the green chillies, add curry leaves and fry it until crispy. Take care while dropping curry leaves – it will splutter. Take out to a paper towel.
10. Meanwhile, mix coconut with remaining red chilli paste and salt. mix well. You can do this process at the very beginning and let the coconut sit for some time.
11. Drop in the coconut mix in the same oil and deep fry until golden crisp. I used strainer to strain the coconut and leave the oil clear. You can also use the strainer or the slotted ladle. Its up to you. strainer is easier method. (Note to use only steel strainers as the oil is super hot.
12. Place the marinated chicken and coat it with extra marination masala if left in the mixing bowl. Cook in medium heat for 30 minutes or until roasted. Turn sides gently and let it cook the other side. Keep turning side and cook on all sides. For every side, it takes 20 minutes minimum. Do not be in a hurry to flip before that.
13. Once all the sides are roasted and crisp. place it over the coconut, curry leaves mix and sprinkle the mix on the top as well.
This is the payyoli chicken fry recipe kerala style. Serve it hot with some onions and lemon.