Chicken Payyoli Kerala Chicken Fry Chicken Recipes Sanjeev Kapoor Khazana

A spicy, crispy chicken fry served with a unique way of garnishing it with fried green chillies, fried curry leaves and coconut is a popular dish of Kerala.

CHICKEN PAYYOLI

Ingredients

4-5 chicken thighs, cut into 2 inch pieces on the bone
6-8 garlic cloves
1 inch ginger, roughly chopped
6-7 soaked dried red (pandi) chillies
2 soaked dried red (Kashmiri) chillies
Blend to a fine paste
Crushed black peppercorns to taste
tsp garam masala powder
tsp turmeric powder
1 tsp cumin powder
1 tsp fennel powder
Salt to taste
lemon
cup corn flour
Coconut oil for deep frying
2-3 sprigs of curry leaves
3-4 green chillies, slit
cup scraped fresh coconut

Method

1. Put the garlic in the blender jar. Add ginger, soaked pandi chillies, soaked Kashmiri chillies, and blend to a fine paste.
2. Take the chicken in a large bowl. Add the ground paste, crushed black peppercorns, garam masala powder, turmeric powder, cumin powder, fennel powder, salt, and squeeze the juice of lemon. Add corn flour and mix till well combined. Set aside to marinate for 30 minutes.
3. Heat sufficient coconut oil in a kadai. Deep fry the curry leaves and drain on an absorbent paper. Similarly, slide in the green chillies and deep fry till crisp. Drain on the same absorbent paper.
4. Deep fry the coconut till golden brown and drain on the same absorbent paper.
5. Slide in the chicken pieces a few at a time and deep fry on medium heat till golden brown, crisp, and well cooked. Drain on an absorbent paper.
6. Arrange the chicken pieces on a serving plate, garnish with fried green chillies, fried curry leaves, and fried coconut. Serve hot.

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