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A classic Kerala chicken fry featuring tender chicken marinated in a bold blend of spices and fried in coconut oil until perfectly crisp. The aroma of curry leaves and coconut oil makes this dish truly irresistible.
For 4 servings
Prepare and Marinate the Chicken (30 minutes minimum)
Coat for Frying (2 minutes)
Shallow Fry the Chicken (15-20 minutes)
A classic Kerala chicken fry featuring tender chicken marinated in a bold blend of spices and fried in coconut oil until perfectly crisp. The aroma of curry leaves and coconut oil makes this dish truly irresistible.
This kerala recipe takes 70 minutes to prepare and yields 4 servings. At 394.31 calories per serving with 36.32g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
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Garnish and Serve (3 minutes)
For a lower-fat option, marinate the chicken as directed and then bake at 400°F (200°C) for 25-30 minutes, or until cooked through. You can also use an air fryer at 375°F (190°C) for 20-25 minutes, flipping halfway.
Use boneless, skinless chicken thighs or breast cut into 2-inch pieces. Reduce the frying time to 4-5 minutes per side, as boneless chicken cooks faster.
Add 1 teaspoon of coriander powder to the marinade for a slightly different flavor profile with earthy notes.
Chicken is a high-quality source of lean protein, which is essential for building and repairing tissues, muscle growth, and maintaining overall body function.
The marinade uses spices like turmeric (containing curcumin), ginger, and garlic, which are known for their powerful anti-inflammatory and antioxidant properties.
Using coconut oil provides MCTs, a type of fat that is more easily digested and converted into energy by the body compared to long-chain fatty acids found in other oils.
A single serving of Kozhi Porichathu (approximately 165g) contains around 350-450 calories. The exact number can vary based on the amount of oil absorbed and the specific cut of chicken used.
While delicious, Kozhi Porichathu is a fried dish and is high in fat and calories. It's best enjoyed in moderation as part of a balanced diet. The chicken provides a good source of protein, and the spices offer some health benefits.
Yes, absolutely. You can use boneless chicken thighs or breast cut into bite-sized pieces. Remember to reduce the cooking time accordingly, as boneless chicken cooks much faster than bone-in.
It is very versatile. It can be served as an appetizer with onion rings and lemon wedges, or as a main course with rice, sambar, rasam, or alongside Kerala parotta or chapatis.
Yes, for a healthier alternative, you can bake the marinated chicken. Arrange the pieces on a baking sheet and bake at 400°F (200°C) for 25-30 minutes, flipping halfway through, until cooked and golden.
There are a few common reasons: 1) Overcrowding the pan, which steams the chicken instead of frying it. 2) The oil was not hot enough when you added the chicken. 3) You skipped the rice flour, which is key for a crispy coating.
This recipe goes great with these complete meals
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