Kerala Style Chicken Fry (Nadan Kozhi Varuthathu)

4 from 6 votes

Kerala Style Chicken Fry (Nadan Kozhi Varuthathu)

A quite simple chicken shallow fry with dried red chilli, ginger-garlic and vinegar. Inspired from Ammu's Chicken fry. Thanks Ammu for introducing it to us :)

Prep Time10

Cook Time30

Total Time40

Course: Appetizer

Cuisine: south indian

Servings: serving

Calories: 186kcal

Author: Jane Jojo

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

Whether using bone-in or boneless chicken, score the meat so the masalas can penetrate and infuse the chicken with flavor.
Use a heavy-bottomed pan for even heat distribution and better cooking results.
Avoid overcrowding the pan; cook in batches if needed to ensure the chicken cooks evenly and absorbs all the flavors.

Nutrition