Skip to main content

Malabar Chicken Fry


This is chicken Fry (version 2). I have already post a southern Kerala style chicken fry. This is a inspired by the Malabar Chicken fry/kozhi varuthathu. I got this recipe from my mother-in -law. We tried at home and loved it. This is usually deep fried in hot oil.But here I cooked the chicken first with the marinade and then shallow fried it. It is crispy in the outside and soft in the inside. The combined flavors of spices and roasted coconut makes it very pleasing to the palette. Try this you will surely love it.


Ingredients

To marinate..

Chicken - 1/2 kg
Ginger- garlic paste- 2 tsp
Green chilly and mint paste- 1/2 tsp(optional)
Kashmiri chilly powder- 1 1/2 tsp
Pepper powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Garam masala- 1/2 tsp
Fennel powder- 1 tsp
Lemon juice- 1 tsp
Vinegar- 1 tsp
( or yogurt- 2 tsp)
Salt to taste

Coconut grated- 1/4 cup
Curry leaves- a few
Thinly sliced ginger- 2 tsp



Clean and pat dry the chicken drumsticks( remove the skin) and make two or three gashes. Mix the ingredients listed under marinade and spread all over the chicken and into gashes. Keep aside for at least half an hour. 

Note: If you are using the deep fry method and wish for longer hours of marinade do not add vinegar or lemon juice. Add these only half an hour before cooking. Mix the rest of the ingredients and keep refrigerated for three to four hours. 

Cover and cook in the heavy bottom pan in medium flame. It will cook in its own water.When the chicken is cooked and all the marinade is absorbed switch off the flame. Heat a fry pan and add oil and shallow fry this chicken till the outer is crispy on both sides. If you have the rest of the cooked masala in the pan add coconut, ginger and curry leaves into it and mix well. Add this also over the chicken so that they will also get slightly roasted and crispy


Note: If you are using the deep fry method heat oil to a nice high temperature and add the chicken and after a minute reduce to low and continue frying till both sides become brown and crispy. When it is almost time to take chicken out of the oil add the curry leaves, grated coconut and sliced ginger.


Serve this with rice, chapatis, parottas or pathiri..




Try this..
Hope you will all enjoy..

Comments

  1. Hey ithu kandittu kothiyavunnu...Super aayittundu ketto...

    ReplyDelete
  2. Suja,

    I think you are tempting with beautiful pictures, my hubby will love it. I will show him. Adipoli.

    ReplyDelete
  3. Superbly done. Can feel the taste of it.Luks Real Yumm.Luv it.

    ReplyDelete
  4. So tempting and super delicious chicken fry,absolutely inviting..

    ReplyDelete
  5. The pics are awesome & am pretty sure the chicken is too......it's just too tempting.

    ReplyDelete
  6. Oooh! Yummy! This looks so irresistible.

    ReplyDelete
  7. hey Suja..this is a mouthwatering healthy chicken fry...superb

    ReplyDelete
  8. irresistible chicken Suja..adipoli aayi..

    ReplyDelete
  9. Entamme..It's superb..What a nice click there. Absolutely tempting recipe.

    ReplyDelete
  10. irresistible Chicken fry..........

    ReplyDelete
  11. soooo tempting and mouthwatering...

    ReplyDelete
  12. Malabar Chicken looks perfect and yummy

    ReplyDelete
  13. vvvveeeerrry temptg....love it...nice flavour of fennel

    ReplyDelete
  14. girl, i love ur spicy ones and fries.....looks so tempting every time i see ur pics...

    ReplyDelete
  15. Can't take my eyes out of the picture...simply mouthwatering!

    ReplyDelete
  16. Mouthwatering here, really irresistible. I've to stop coming to your blog when I'm hungry :)

    ReplyDelete
  17. Suja I can't help myself from drooling all over the key board,this is so crisp and what a yummy color too...mmmm...mm

    ReplyDelete
  18. irresistable n droooooooooolworthy...love it..:)
    excellent cliks suja...Am turning a big fan of your food photography..
    Tasty Appetite

    ReplyDelete
  19. chicken looks delicious... fabulous recipe...

    ReplyDelete
  20. wow...thats one yummy chicken fry dear...loved it absolutely !

    ReplyDelete
  21. Thanks all for the sweet comments:)

    ReplyDelete
  22. Hi Suja..how r u? Feel like it's been a while since we spoke! I've posted a chicken fry recipe on my blog too..wonder whether u hav checked it out. This looks really good btw! i hav a little doubt though..should we cook the chicken before you fry it first? Also, how long does it take, apprx, to deep fry the chicken till its crispy?

    ReplyDelete
  23. Hi Neets,how are u? Here fine dear..
    There is no need to fry actually..it was big sized ones and I wanted to make sure that it cooks properly inside. so it became somewhat a roast+ fry recipe:)
    Since it was cooked I just shallow fried it with little oil till the outer became crispy..two minutes on either side in medium flame.
    I have another deep fried chicken,wonder whether u have checked it out. I took about 10-12 minutes for each batch in medium low flame.

    http://kichencorner.blogspot.com/2011/04/kerala-chicken-fry.html

    ReplyDelete
  24. i just made it and had it for dinner.... it was simply awesome. thank you for the recipe. the whole house is filled with a beautiful aroma. thank you once again

    ReplyDelete
  25. Thanks Dona for the feedback,so happy that you like it,you made my day
    Please visit again,enjoy and have a great day :)

    ReplyDelete

Post a Comment

Related Posts Plugin for WordPress, Blogger...

Popular posts from this blog

Stuffed Pomfret With Green Masala- A Guest Post at Cooking-Varieties

I am extremely delighted and honored to be a guest at Wan's Cooking Varieties. When she asked me for a guest post I was so excited.She is one of my favorite foodie friends .She is very warm and friendly person and I love her blog. There is always a healthy edge in her cooking which is really inspiring.It has beautiful write-ups about food, health benefits and healthy eating habits.She has always shown genuine appreciation for other culture and culinary traditions. I am honored to be in your esteemed space.

Thanks Wan for this opportunity.




Recipe is  pomfret stuffed with a green masala and prawns filling...Hop over to Wan's place for the recipe..



Wan sent me this card with beautiful bouquet of roses,this made my day  :)
so sweet of you Wan..really appreciate this:)


Once again thanks Wan for this opportunity
Hope you will all enjoy..
Have a great day!

Suja

Kerala Chicken Roast

Spicy Kerala Chicken Roast is another nadan recipe and a family favorite. It is a dry version and is great accompaniment with rice, chapathi or fried rice.The chicken in this recipe is usually deep fried or shallow fried, (some times whole stuffed chicken ) and then coated with the masala. Here I have shallow fried the chicken.It  tasted delicious with fried rice. Give this recipe a try...



Ingredients
1)Chicken - 1 lb
 Chilly powder -1 1/2
Turmeric powder-1/2 tsp
Powdered Garam masala-
(Two tsp of fennel powder, 5-6 cloves,2 inch stick
cinnamon, a small piece of nutmeg, 2 cardamon )
Vinegar- 1 1/2 tsp
Salt to taste

For the Masala
Thinly sliced Onion- 2 medium
Thinly sliced ginger- 3-4 tsp
Thinly sliced garlic- 3-4 tsp
Chopped green chilly- 2
( I used 2 Jalapeno pepper instead of green chilly)
Coriander powder- 3/4 tsp
Chilly powder- 1/2 tsp(optional)
Turmeric powder- a pinch
Meat  Masala- 1 tsp
Curry leaves
Pepper powder- 1/2 tsp
oil



Dry roast the ingredients under garam masala …

Mutton Fry

Mutton Fry (updated pic)

This is a recipe for delicious Kerala style mutton fried with a blend of exotic spices and regional flavors.It is simple and quick recipe and should admit that I loved this ever since I have tasted it. This is not deep fried as the name suggest,but is first cooked and then slightly pan fried.
Ingredients
   Mutton 1 1/2 lb

1) Shallots- 1 cup chopped
Ginger paste- 1 1/2 tsp
Garlic paste- 1 tsp
Pepper powder- 3/4 tsp
Garam masala- 3/4 tsp
Turmeric powder- 1/2 tsp
Coriander powder- 1 tsp
salt to taste

2)  Onion finely chopped- 1/2 cup
Thinly sliced ginger- 1 tsp
Green chilly-1
Curry leaves- a few
Crushed dry red chilly- 1 tsp
Crushed fennel seeds- 3/4 tsp


Clean mutton and marinate it with all the ingredients listed under one (1) and keep aside for half an hour.Pressure cook the mutton with half cup of water in medium flame till four whistles and if there is excess gravy after you open the lid of the pressure cooker,continue cooking till all the water evaporates…

Nadan Vaala Meen Curry/BeltFish Curry

Nadan Vaala Meen Curry
This is a nadan style fish curry. It is my grandmothers recipe. When ever she gets vaala meen/ribbon fish/belt fish she makes a similar curry . This is a varutharacha meen curry/roasted coconut gravy. You can also make it without roasting the masala. But the roasting gives a distinct aroma and enhances the taste of the curry. You can add regular tamarind as souring agent or fish tamarind/kudampuli. Try this you will surely love it.

Ingredients Vaala meen- 1 kg
Pearl onion- 2 cup (roughly chopped)
Dry Kashmiri red chilly-12-15
Coconut grated- 1 cup
Thondan mulaku/banana peppers-2
Ginger- 1/2 inch thick
Muringakka/drumstick- 10-12 pieces
Kudampuli/Malabar Tamarind- 3 pieces
(or tamarind lemon sized ball)
Turmeric powder-a pinch
Mustard- 1/2 tsp
Fenugreek seeds- 1/3 tsp
Curry leaves- 1 spring
oil and salt to taste



Clean the fish, sprinkle salt on a broad and a rub the fish  with salt. Rinse and cut into small pieces. Soak kudam puli/ Malabar tamarind in 1/2 cup wa…

Chemeen Masala Varattiyathu/ Pan roasted Prawns

Chemeen Varattiyathu is a popular sea food delicacy of Kerala. It is not fried prawns but gravy with is almost semi-dry. It is a great side dish for rice. It has the enticing flavors of garam masala and coconut oil and curry leaves. It is spicy, peppery and a bit tangy due to the use of   Kukum or kudampuli. You can instead add tomatoes or lemon juice. You can also add coconut pieces in the recipes and it gives a crunchy bites along with the prawns.


Ingredients
Prawns- 1 lb
Shallots chopped- 1 cup
Ginger and garlic paste- 2 tsp
Chilly powder - 1 1/2 tsp
Pepper powder-1/2 tsp
Coriander powder- 2 tsp
Turmeric powder- 1/3 tsp
Garam masala- 3/4 tsp
fenugreek powder- 1/3 tsp
Kukum- 2-3 pieces 
Fennel powder- 1/2 tsp (optional)
curry leaves
Coconut pieces( Optional)
Coconut oil


Clean and marinate prawns with salt, turmeric, pepper and fennel powder and keep it aside for fifteen minutes.
In a pan heat oil and saute shallots till lightly golden brown. Add in ginger garlic paste, curry leaves and saute for …

Stuffed Fish Fry

This is a delicious stuffed fish fry which is tangy and spicy.I was fascinated when I saw a stuffed Pomfret recipe. Usually there are different types of stuffing like sauteed prawns or crab meat. But here I used a tangy tomato and onion masala very similar to the Karimeen  pollichathu, that I posted earlier. You can use two fish fillets and make a  sandwich or slit through the fish very close to its bone and fill in the stuffing. Give this recipe a try,you will surely love this.

Fish - 2
Chilly powder- 1/2 tsp
Turmeric powder 1/3 tsp

Lemon juice- 1 tsp
Salt- to taste



For the masala gravy
Onion diced - 1
Tomatoes - 2 medium
Green chilly - 2
Curry leaves chopped- 2 springs
Ginger- garlic paste- 2-3 tsp
Chilly powder- 1/2 tsp
turmeric powder- a pinch
Garam Masala-  1/2 tsp
Vinegar - a few drops( optional) 
Coriander leaves
salt to taste
oil 

In order to prepare the masala heat oil in a pan and saute green chilly, ginger garlic paste, curry leaves till its raw flavor disappears. Add onions a…

Nadan Mutton Curry

Nadan Mutton curry
If you wish for some spicy non vegetarian recipes here is one to relish on...nadan mutton curry made with authentic Kerala spices. What makes this dish flavorful and inviting is the flavor of fresh ground masala, coconut oil and the fresh taste of curry leaves.In this recipe I have also added  mint. I love adding fried mint in my home made mutton curry just like my mom( but it is optional). It is spicy and delicious and is a great combo with rice, ghee rice or appam


Ingredients

Mutton - 1 kg
Shallots sliced- 2 cups
Onion- 1 small
Coconut slices- a few
Green chilly-5-6
Ginger and garlic minced- 4-5 tsp
Chilly powder- 1 1/2 tsp
Coriander powder- 3 tsp
Turmeric powder- 1/2 tsp
Garam Masala- 1 1/3 tsp
Fennel powder- 1/2 tsp
pepper powder- 1/2 tsp
clove - 2
cinnamon stick- 1 small
Curry leaves- 1 spring
Mint leaves-a few
oil 
salt to taste




Cut mutton pieces into small cubes and marinate with pepper powder,salt, turmeric powder, fennel powder and a few curry leaves and set aside for h…