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.
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..