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Home » Dairy Free

February 17, 2016 Chicken

Kerala Style Chicken Fry (Nadan Kozhi Varuthathu)

 

 

A quite simple chicken shallow fry with dried red chilli, ginger-garlic and vinegar. I prepared it on Super Bowl Day! Inspired from Ammu's Chicken fry. Thanks Ammu for introducing it to us 🙂

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Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Appetizer
Cuisine south indian
Servings 3 serving

Ingredients
  

  • ½ kg chicken Boneless
  • 14 numbers red chilli Dried
  • 7 numbers garlic clove
  • 1 number ginger (1" piece)
  • ½ Teaspoon turmeric powder
  • 3 tablespoons vinegar
  • ½ teaspoon salt
  • 10 numbers shallot
  • 4 sprigs curry leaves
  • coconut oil / vegetable oil /

Instructions
 

  • Clean and dice the chicken into small 1 inch bite-size pieces.
  • Grind dried red chilli, garlic, ginger, turmeric powder, vinegar and salt in a mixer.
  • Slice shallot or add it to the mixer at the end and just pulse it. I don't prefer to grind shallot completely.
  • Marinate chicken with the above ground chilli mix and shallots. Keep it aside for 2 - 4 hrs in the refrigerator.
  • Heat 1-2 tablespoon oil in a pan. Add marinated chicken and curry leaves. Cook it on low-medium flame for 10 - 15 minutes. Stir it in between. Chicken gets cooked by this time.
  • Adjust salt if needed. Add extra vinegar if you want to make it sourer. Add 3-4 tablespoon oil and shallow fry/ roast chicken in medium flame until it gets the brownish texture. It might take around 15 - 20 minutes. Shallots, garlic and ginger, gets roasted well along with the chicken.
  • Serve it with some freshly sliced onions. Enjoy 🙂

Notes

 
 
I used boneless chicken for this recipe. It should also work out with chicken with bone.
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