Kerala Chicken Fry

Name: Kerala Chicken Fry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 600 g chicken (bone-in, cut into medium pieces); 2 pcs onion (medium, thinly sliced); 1 inch ginger (crushed); 6 pcs garlic (cloves, crushed); 2 pcs green chili (slit); 12 pcs curry leaves; 2 tbsp coconut oil; 0.5 tsp fennel seeds; 0.5 tsp black pepper (freshly crushed); 1 tsp red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 1 pinch garam masala; 1 tbsp lemon juice; 0.5 tsp salt; 0.5 cup water

RATING

4.6/5(105)

TASTE SCORE

9/10

Spicy, aromatic chicken fry from Kerala with black pepper, curry leaves, ginger, and fennel. The chicken is marinated, cooked until tender, then fried down until the masala clings to every piece.

PREP

20m

COOK

35m

SERVES

100 G

318 cal

SERVINGS

METHOD · 7 STEPS

prep · ~5 min
Marinate the chicken.
1.Place the chicken in a bowl.
2.Add red chili powder, turmeric powder, coriander powder, black pepper, garam masala, lemon juice, and salt.
3.Mix well so every piece is coated.
TIPA short rest helps the spices sink in and gives the fry deeper flavor.
rest · ~15 min
Rest the chicken for 15 minutes.
saute · ~8 min
Cook the onion base.
1.Heat coconut oil in a wide pan over medium heat.
2.Add fennel seeds and let them sizzle for a few seconds.
3.Add onion, ginger, garlic, green chili, and curry leaves.
4.Cook until the onions turn soft and light golden.
TIPDo not rush the onions; this is where the fry gets much of its sweetness and body.
simmer · ~20 min
Cook the chicken until tender.
Add the marinated chicken and stir for 2 to 3 minutes. Pour in the water, cover, and cook on low heat until the chicken is tender and nearly cooked through.
fry · ~15 min
Fry down the chicken.
Remove the lid and cook on medium heat, stirring often, until the moisture dries up and the masala clings to the chicken. Keep frying for a few more minutes until the edges look darker and lightly roasted.
TIPUse a wide pan so the moisture evaporates quickly and the chicken fries instead of steams.
garnish
Finish with a few torn curry leaves and toss well.
serve
Serve hot.
Kerala Chicken Fry goes well with rice, chapati, appam, or parotta.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a wide, heavy pan for the last fry so the masala reduces quickly and coats the chicken instead of turning saucy.
2
Slice the onions thinly and cook them to light golden; undercooked onions make the fry taste sharp rather than rounded.
3
Freshly crush the black pepper just before marinating for the bold, warm heat this Kerala-style fry is known for.
4
Keep the simmer on low once water is added so the bone-in chicken turns tender before the final roasting stage.
5
In the final fry, stir often but not constantly; brief contact with the pan helps the edges darken and lightly roast.
6
Add the finishing curry leaves at the end, not just at the start, for a brighter aroma over the fried masala.
7
This tastes even better after a short rest of 10 minutes, when the masala settles and clings more firmly to the chicken.

RECIPE VARIATIONS

Adapt it for your goals.

extra pepper

Extra-pepper

Increase the crushed black pepper and reduce red chili powder for a darker, more traditional pepper-forward Kerala fry.

boneless

Boneless

Use boneless chicken for faster cooking and easier serving; reduce simmer time so the pieces do not dry out.

dry roast style

Dry-roast-style

Cut the added water slightly and fry longer at the end for a drier, more intensely roasted masala coating.

mild

Mild

Reduce green chili and red chili powder for a less spicy version that still keeps the ginger, fennel, and curry leaf flavor.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Protein-Rich Main Dish

Chicken provides substantial protein, making this fry a filling option that pairs well with rice, chapati, appam, or parotta.

✓

Aromatic Spice Benefits

Ginger, garlic, black pepper, fennel, and turmeric add more than flavor, bringing a range of traditional culinary ingredients with beneficial plant compounds.

✓