Experience the authentic taste of South India with this Kerala Chicken Fry. Marinated in a fragrant blend of traditional spices and fried to crispy perfection in coconut oil with aromatic curry leaves, this dish is irresistibly juicy on the inside and crunchy on the outside. A beloved classic that's perfect as a show-stopping appetizer or a flavorful main course.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
257cal
36gprotein
8gcarbs
9g
Ingredients
600 g Chicken (Bone-in, curry cut pieces)
2 tbsp Ginger Garlic Paste (Freshly made is best)
2 tsp Kashmiri Red Chilli Powder (Provides color with moderate heat)
0.5 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Garam Masala
1 tsp Black Pepper Powder (Freshly ground for best flavor)
A staple in Kerala, this nutritious red parboiled rice has a unique earthy flavor and firm texture. Perfectly cooked, it's the ideal accompaniment to South Indian curries like sambar and avial.
A quintessential Kerala comfort food, this simple moong dal curry is cooked with a fragrant, freshly ground coconut paste and tempered with shallots and curry leaves. Known as 'Parippu Curry', it's a mild, creamy, and essential first course in a traditional Sadhya feast, typically served with rice and a dollop of ghee.
A simple and delicious Kerala-style stir-fry made with thinly sliced ivy gourd, fresh coconut, and fragrant spices. This healthy side dish comes together quickly and pairs perfectly with rice and sambar.
About Kerala Chicken Fry, Matta Rice, Parippu Curry and Kovakka Thoran
Crispy, aromatic Kerala chicken fry with fiber-rich Matta rice. A perfectly spiced, soul-satisfying feast!
This kerala dish is perfect for lunch. With 859.1700000000001 calories and 55.13999999999999g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp Lemon Juice (Freshly squeezed)
1.5 tsp Salt (Adjust to taste)
0.5 cup Coconut Oil (For shallow frying)
2 sprigs Curry Leaves (About 20-25 leaves)
4 pcs Green Chillies (Slit lengthwise)
Instructions
1
Prepare the Marinade and Coat Chicken
Ensure the chicken pieces are clean and pat them dry with a paper towel. This helps the marinade adhere better.
In a large mixing bowl, combine ginger garlic paste, Kashmiri red chilli powder, turmeric powder, coriander powder, garam masala, black pepper powder, fennel powder, rice flour, lemon juice, and salt.
Mix the spices well to form a thick, uniform paste. Add a teaspoon of water only if the paste is too dry to mix.
Add the chicken pieces to the bowl and use your hands to thoroughly coat each piece with the masala paste.
Cover the bowl and let the chicken marinate for at least 1 hour at room temperature, or for best results, refrigerate for 4-6 hours or overnight.
2
Shallow Fry the Chicken
Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat. The oil should be about half an inch deep.
To test if the oil is ready, drop a small piece of the marinade into it; if it sizzles and rises to the top, the oil is at the right temperature.
Carefully place the marinated chicken pieces in a single layer in the hot oil. Do not overcrowd the pan; fry in 2-3 batches if necessary.
Fry the chicken on one side for about 8-10 minutes, undisturbed, until it forms a deep golden-brown, crispy crust.
3
Flip, Finish Frying, and Add Aromatics
Using tongs, flip the chicken pieces over. Cook on the second side for another 8-10 minutes until cooked through and crispy all over.
The chicken is done when the juices run clear if pierced with a knife, or it reaches an internal temperature of 165°F (74°C).
In the last 2 minutes of frying the final batch, add the curry leaves and slit green chillies to the oil. They will splutter and become fragrant and crisp in about 30-45 seconds.
Use a slotted spoon to remove the crispy curry leaves and chillies and set them aside for garnish.
4
Drain and Serve
Once cooked, remove the chicken pieces from the pan and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
Let the chicken rest for a few minutes before serving. This helps the juices redistribute, keeping it moist.
Garnish with the fried curry leaves and green chillies. Serve hot with a side of sliced onions, lemon wedges, and a simple salad.
4
Serving size: 1 cup
67cal
1gprotein
14gcarbs
1gfat
Ingredients
1.5 cup Matta Rice (Also known as Kerala Red Rice or Rosematta Rice)
4 cup Water (For pressure cooking)
0.5 tsp Salt (Optional, to taste)
Instructions
1
Rinse and Soak the Rice
Place the matta rice in a large bowl. Rinse it under cold running water 4-5 times, rubbing the grains gently between your palms, until the water runs mostly clear.
Add fresh water to the bowl to cover the rice by at least 2 inches. Let it soak for a minimum of 30 minutes, or up to 2 hours for a softer texture.
After soaking, drain the water completely using a colander.
2
Pressure Cook the Rice
Transfer the drained rice to a 3-liter or larger pressure cooker.
Add 4 cups of fresh water and the optional salt. Stir once.
Secure the lid of the pressure cooker and place the weight on the vent. Cook on high heat until you hear the first whistle.
After the first whistle, reduce the heat to low and let it simmer for 10-12 minutes.
Turn off the heat and allow the pressure to release naturally. This can take 15-20 minutes. Do not attempt to quick-release the pressure.
3
Fluff and Serve
Once the pressure has completely subsided, carefully open the cooker lid.
The rice should be perfectly cooked and absorbed all the water. Gently fluff the grains with a fork or a spatula.
Serve hot with your favorite Kerala curries like Sambar, Avial, or Pulissery.
1 cup Moong Dal (Also known as Cherupayar Parippu)
3 cup Water (For cooking the dal)
0.5 tsp Turmeric Powder
0.75 cup Grated Coconut (Fresh or thawed frozen)
0.5 tsp Cumin Seeds
2 cloves Garlic Cloves
2 pcs Green Chilli (Slit lengthwise, adjust to your spice preference)
1 tsp Salt (Adjust to taste)
2 tbsp Coconut Oil (Essential for authentic flavor)
1 tsp Mustard Seeds
4 pcs Shallots (Thinly sliced, also known as Chuvannulli)
2 pcs Dried Red Chilli (Broken into halves)
1 sprig Curry Leaves (About 10-12 leaves)
1 tbsp Ghee (Optional, for serving)
Instructions
1
Roast and Cook the Dal
In a heavy-bottomed pan or directly in the pressure cooker, dry roast the moong dal on low-medium heat for 3-4 minutes until it turns a light golden color and becomes aromatic. Be careful not to burn it.
Wash the roasted dal thoroughly under running water. Transfer it to a pressure cooker.
Add 3 cups of water and the turmeric powder. Secure the lid and pressure cook for 3-4 whistles (about 10-12 minutes) or until the dal is completely soft and mushy. Let the pressure release naturally.
2
Prepare the Coconut Paste
While the dal is cooking, combine the grated coconut, cumin seeds, garlic cloves, and green chilies in a small blender or grinder jar.
Add 1/4 cup of water and grind to a very smooth, fine paste. Set aside.
3
Combine and Simmer the Curry
Once the pressure has released, open the cooker. Using the back of a ladle or a whisk, mash the cooked dal well until it reaches a creamy, smooth consistency.
Place the cooker back on the stove over low heat. Add the ground coconut paste and salt to the mashed dal. Mix everything thoroughly.
500 g Kovakka (Washed and thinly sliced into rounds)
2 tbsp Coconut Oil (Essential for authentic Kerala flavor)
1 tsp Mustard Seeds
1 tsp Urad Dal (Optional, for a crunchy texture)
2 pcs Dried Red Chilies (Broken into halves)
1 sprig Curry Leaves
0.5 cup Shallots (Finely chopped (about 5-6 shallots))
0.5 tsp Turmeric Powder
1 tsp Salt (Or to taste)
0.75 cup Grated Coconut (Fresh is preferred, but thawed frozen works too)
3 pcs Green Chilies (Adjust to your spice preference)
0.5 tsp Cumin Seeds
2 tbsp Water (For sprinkling to steam the vegetable)
Instructions
1
Prepare the coconut mixture. In a small grinder or food processor, combine the grated coconut, green chilies, and cumin seeds. Pulse 2-3 times for a few seconds each time to create a coarse, crumbly mixture. Avoid adding water and do not grind it into a fine paste. Set aside.
2
Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely.
3
Add the urad dal (if using) and sauté for about 30 seconds until it turns light golden brown. Immediately add the broken dried red chilies and curry leaves, and sauté for another 30 seconds until fragrant.
4
Add the finely chopped shallots and sauté for 2-3 minutes until they become soft and translucent.
5
Add the sliced kovakka, turmeric powder, and salt to the pan. Mix well to ensure the kovakka is evenly coated with the spices. Sprinkle 2 tablespoons of water over the mixture.
6
Cover the pan with a lid and reduce the heat to low-medium. Cook for 10-12 minutes, stirring every few minutes to prevent sticking. The kovakka is cooked when it's tender but still retains a slight crunch.
7
Add the prepared coconut mixture to the pan. Mix gently to combine with the cooked kovakka. Cook uncovered for another 2-3 minutes, stirring continuously, until the raw aroma of the coconut disappears and the dish is dry.
If the curry seems too thick, add up to 1/2 cup of hot water to reach your desired consistency. It should be thick but pourable.
Allow the curry to come to a gentle simmer and cook for 5-7 minutes, stirring occasionally. Do not let it come to a rolling boil, as this can cause the coconut paste to curdle.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the coconut oil over medium heat.
Once the oil is hot, add the mustard seeds and wait for them to splutter completely.
Add the sliced shallots and sauté for 2-3 minutes until they turn golden brown and fragrant.
Add the broken dried red chilies and curry leaves. Sauté for another 30 seconds until the leaves are crisp and aromatic.
5
Finish and Serve
Immediately pour the hot tempering over the simmering parippu curry.
Gently stir to combine. Turn off the heat, cover the pot, and let it rest for at least 5 minutes to allow the flavors to meld together.
Serve hot with steamed rice, pappadam, and a generous dollop of ghee on top.
8
Turn off the heat. Serve the Kovakka Thoran hot as a side dish with steamed rice and your favorite curry, like sambar or rasam.
