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Payyoli Chicken Fry (Chicken Coconut Fry)
A Malabar-coast specialty from Payyoli in Kerala: chicken marinated in Kashmiri chili, turmeric and vinegar, fried crisp, then buried under fried coconut, curry leaves and ginger-garlic.
Notes
Starter version; Chef Daniel's tweaks coming soon.
References
Adapted from Pachakam: Payyoli Chicken Fry.
RECIPE CARD
Payyoli Chicken Fry (Chicken Coconut Fry)
Yield: Serves 4 | Time: 45 minutes, including 15 minutes marinating
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Ingredients
- 500 g (about 1 lb) chicken, cut into medium pieces (bone-in thighs and drumsticks)
- 2 tsp Kashmiri chili powder
- ½ tsp turmeric
- ½ tsp garam masala
- 2 Tbsp vinegar
- Salt to taste
- 2 Tbsp crushed ginger and garlic
- 3 Tbsp freshly grated coconut
- 2 sprigs curry leaves
- Neutral oil (or coconut oil) for frying
Instructions
- Marinate: Toss the chicken with the Kashmiri chili, turmeric, garam masala, vinegar and salt. Rest 15 minutes. Don't wash the bowl.
- Fry the chicken: Heat oil for deep-frying. Fry the chicken in batches until deep golden and cooked through. Drain and keep warm.
- Ginger-garlic: Fry the crushed ginger-garlic briefly in the same oil until just golden. Lift out and add to the chicken.
- Coconut: In the marinade bowl, mix the grated coconut and curry leaves with the leftover marinade.
- Fry the coconut mixture in the same oil, stirring, until crisp and deep golden.
- Finish: Pile the fried coconut and curry leaves over the chicken and serve hot with parotta.
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