Restaurant Style Payyoli Chicken Fry/Payyoli Chicken Porichathu: This is a popular chicken dish of Payyoli, a place in north Malabar sides of Kerala. This is a delicious and mouth-watering chicken fry. Payyoli Chicken Fry has a special place in the restaurant menu.
INGREDIENTS
- Chicken – Half kg
- Ginger paste -1 ½ tablespoon
- Lemon juice-1 tablespoon
- Red chilli -10 Nos
- Water – 1/4 cup
- Vinegar – 1 tablespoon
- Coconut, shredded- half cup
- Green chilly -5 Nos
- Curry leaves – 2 sprigs
- Salt –to taste
- Oil- to fry
- Kashmeeri chilly powder-as per tolerance (If needed)
METHOD
In this recipe, we should marinate the chicken twice with different masala paste. In a bowl, add ginger paste, lemon juice and salt. Mix well to get a smooth paste.
Marinate the washed chicken pieces using this paste and refrigerate it for 10 minutes. (first marination). Next, in a vessel add ¼ cup of water and soak the red chillies.
Let it boil in a medium flame. Switch off the flame now. Add little vinegar to this and grind to a smooth paste. Red chilly paste is ready. Now take the marinated chicken from the fridge.
Marinate again with a half tablespoon of ginger paste and 3/4 of chilli paste. Set it aside for 1 hour. Heat oil in a tawa on medium flame. Deep fry the chicken pieces. Drain them on a kitchen towel.
In a bowl add shredded coconut and chilly paste. Mix well and set aside. In the same oil fry this coconut to a golden brown. Fry curry leaves and green chillies.
You could add kashmeeri chilly powder if you need more colour. Sprinkle fried coconut, green chilly and curry leaves over the chicken.
Tasty Payyoli chicken fry is ready!!
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