Kerala Style Pan Fried Chicken – Perfect Accompaniment for Beer!

Kerala Style Chicken Fry

When we visited Kumarakom in Kerala last year, we had a fried chicken appetizer with our drinks. The dish was so loved by Vipul that I got the recipe from the chef. Hyderabad is sizzling in the summer heat and we cooled off one evening with beer. We recalled, fried chicken was the perfect accompaniment for beer and wine.

So we quickly made plans to make some to go along with the drinks. I am sure you can replace chicken with any other meat, fish or even tofu though cooking times may vary a bit.

A quick and easy recipe, it comes together with very little effort and planning. It was filling, spicy and with a little crunch. Add a salad, some crusty bread and it has makings of a summer meal when you don’t want to tinker much in the kitchen but yet impress the family.

Give it a try this weekend. Am sure your family will love it as much as mine did!

Kerala Style Fried Chicken Recipe

For the marinade:

  • 1 lb boneless and skinless  Chicken (breast or thigh) cut into bite sized strips
  • 2 -3  teaspoons – Chilli powder ( adjust to taste)
  • 1/2 teaspoon – Turmeric powder
  • 1 1/2 teaspoon – Coriander powder
  • 1/2 teaspoon – Garam masala
  • 1 spring Curry leaves
  • 1 teaspoon – Salt
  • 1 1/2  teaspoon – Lemon juice
  • 2 teaspoon – Rice flour or Whole wheat flour
  • 2- 3 cloves garlic, minced
  • 1/2 “ginger root, grated

For the Masala:

  • 1/4 cup – Vegetable or Canola Oil
  • 1 spring – Curry leaves
  • 2- 3 cloves garlic, minced
  • 1 Medium sized Onion , sliced
  • 1 “ginger, Julienned
  • 1 teaspoon – Red Chilli powder
  • Salt to taste

1.Marinate the chicken with all the ingredients listed in marinade section. Set aside for 30 minutes.

2. Heat oil in a wok and then fry the chicken till cooked. Remove with a slotted spoon and set aside.

3.In the same wok, fry the curry leaves and garlic. After they sizzle and cook for about 1/2 a minute, add the sliced onions. Once the onions are cooked, add ginger, chilli powder and salt.  Keep tossing and cook for about a minute taking care that the ingredients don’t burn.

4. Add the chicken back into the pan. Toss and let it cook for another 1/2 a minute. Taste and adjust seasonings.

Serve hot with beer or wine. If with beer, also serve sliced onions and lemons. Enjoy!

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About rutujak

A travel addict, self confessed foodie and a mom trying to make SFO my home after a decade in Seattle and a stint in Hyderabad, India.

Posted on May 10, 2013, in Food, Snacks and Appetizers and tagged , , , , , , , . Bookmark the permalink. Leave a comment.

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