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payyoli chicken fry recipe kerala style

kerala style kozhi porichathu/ chicken porichathu . i.e., deep fried/shallow fried chicken with crushed red chillies and roasted coconut
Prep Time20 mins
Cook Time1 hr 30 mins
marination2 hrs
Total Time1 hr 50 mins
Course: Starters
Cuisine: Kerala cuisine
Keyword: chicken recipes, chicken starters, non veg recipes, popular chicken recipes, south indian chicken fry
Servings: 4 pieces
Author: Jinoo Jayakrishnan
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  • 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.