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Recipes
Payyoli Chicken Fry
Recipe

14 INGREDIENTS • 6 STEPS • 1HR 30MINS

Payyoli Chicken Fry

5.0
1 rating
A must try Chicken Recipe.
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Payyoli Chicken Fry
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Anju's Recipe Book
Hi, I'm Anjali. Though I wish to cater to all kinds of palates, you’ll mainly find the Indian cuisine here, especially Malabari (North Kerala) style, as that’s where my roots, trunk and branches are.
http://anjusrecipebook.blogspot.com/
A must try Chicken Recipe.
1HR 30MINS
Total Time
$2.52
Cost Per Serving
Ingredients
Servings
4
US / Metric
Chicken
1.1 lb
Garlic
8 cloves
Red Chili Pepper
10
Red Chili Peppers
or Kashmiri Chili Pepper
Red Chili Powder
1 Tbsp
Red Chili Powder
Garam Masala
3/4 tsp
Lemon
1
Lemon, juiced
1 Tbsp juice per 4 servings
Corn Flour
1 Tbsp
Rice Flour
1 Tbsp
Rice Flour
Curry Leaf
2 sprigs
Salt
to taste
Coconut Oil
as needed
Coconut Oil
Nutrition Per Serving
VIEW ALL
Calories
443
Fat
27.9 g
Protein
28.1 g
Carbs
23.5 g
Add to plan
logo
Payyoli Chicken Fry
Save
author_avatar
Anju's Recipe Book
Hi, I'm Anjali. Though I wish to cater to all kinds of palates, you’ll mainly find the Indian cuisine here, especially Malabari (North Kerala) style, as that’s where my roots, trunk and branches are.
http://anjusrecipebook.blogspot.com/
Cooking InstructionsHide images
step 1
Boil the Red Chili Peppers (10) in some water for ten minutes and let it cool well.
step 2
Cut the Chicken (1.1 lb) to small pieces and wash well and drain out all the water.
step 3
To a mixer add the boiled whole red chili, Fresh Ginger (1 in), Garlic (8 cloves), Red Chili Powder (1 Tbsp), Ground Turmeric (1/2 tsp), Garam Masala (3/4 tsp), juice from Lemon (1), and Salt (to taste). Grind this to a smooth paste.
step 4
Reserve a table spoon of this ground paste. Add the rest of the paste to the chicken and marinate it well. Add Corn Flour (1 Tbsp) to the marinated chicken and combine well and keep it aside for one to two hours. If possible do the marination and keep the chicken overnight in fridge for best results.
step 4 Reserve a table spoon of this ground paste. Add the rest of the paste to the chicken and marinate it well. Add Corn Flour (1 Tbsp) to the marinated chicken and combine well and keep it aside for one to two hours. If possible do the marination and keep the chicken overnight in fridge for best results.
step 5
Before frying add the Rice Flour (1 Tbsp) to the marinated chicken and combine well and fry the chicken pieces in Coconut Oil (as needed). To the Desiccated Coconut (1/2 cup) add the reserved paste and Curry Leaves (2 sprigs).
step 6
Mix well and fry this coconut mix in the same oil you fry the chicken and sprinkle on top of the fried chicken pieces. Serve hot.
step 6 Mix well and fry this coconut mix in the same oil you fry the chicken and sprinkle on top of the fried chicken pieces. Serve hot.
Tags
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Dairy-Free
Gluten-Free
Comfort Food
Shellfish-Free
Indian
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