Kozhi Porichathu
Kozhi porichathu is a Kerala style chicken fry. Use coconut oil to enhance the taste of this chicken fry.
  • CourseChicken Recipes, Non-Vegetarian
  • CuisineKerala
  • 500grams Chicken pieces
  • 2teaspoons Chilli powder
  • 1teaspoon Kashmiri chilli powder
  • 1teaspoon Black peppercorn
  • 1teaspoon Fennel seedroasted
  • 1/4teaspoon Garam masala
  • 1/4teaspoon Turmeric powder
  • 2teaspoons Ginger paste
  • 2teaspoons Garlic paste
  • 2tablespoons Curd
  • 1teaspoon Coconut oil
  • 1/2 – 3/4 teaspoon Salt
  • Coconut oilfor deep frying
  1. Grind together chilli powder, kashmiri chilli powder, black peppercorn, fennel seed, garam masala, and turmeric powder into a fine powder.
  2. Mix the ground masala with all the other ingredients except oil for deep frying and make a paste.
  3. Marinate the chicken pieces with the masala paste and refrigerate it for about 2 hours or overnight.
  4. Heat coconut oil in a pan and deep fry the chicken pieces in low – medium flame until brown. Drain on a paper towel to remove excess oil.
  5. Serve hot.
  6. NOTE – One tablespoon = 15 ml, one teaspoon = 5 ml.

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