14 INGREDIENTS • 6 STEPS • 1HR 30MINS

Payyoli Chicken Fry

Name: Payyoli Chicken Fry
Total time: PT5400.0S
Yield: 4
Ingredients: 500 gram Chicken; 1 inch Fresh Ginger; 8 clove Garlic; 10 Red Chili Pepper; 1 tablespoon Red Chili Powder; 1/2 teaspoon Ground Turmeric; 3/4 teaspoon Garam Masala; 1 Lemon; 1 tablespoon Corn Flour; 1 tablespoon Rice Flour; 1/2 cup Desiccated Coconut; 2 sprig Curry Leaf; to taste Salt; as needed Coconut Oil

Recipe

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

1.1 lb

Chicken

1 in

Fresh Ginger

8 cloves

Garlic

10

Red Chili Peppers

or Kashmiri Chili Pepper

1 Tbsp

Red Chili Powder

as needed

Ground Turmeric

1 tsp

Garam Masala

1

Lemon, juiced

1 Tbsp juice per 4 servings

1 Tbsp

Corn Flour

1 Tbsp

Rice Flour

1/2 cup

Desiccated Coconut

2 sprigs

Curry Leaves

to taste

Salt

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

Payyoli Chicken Fry

Save

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 (as needed), Garam Masala (1 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 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.