Calicut Payyoli Chicken Fry Recipe
Payyoli is a charming coastal town nestled along the Malabar Coast in Kerala, renowned for its rich culinary traditions. Among its many culinary gems, Payyoli Chicken Fry stands out as a favorite dish, celebrated for its aromatic spices and tender chicken. This delectable dish is a wonderful appetizer, yet versatile enough to be paired with steamed rice or wrapped in rotis for a satisfying meal. The key to creating the perfect Payyoli chicken fry lies in marinating the chicken twice, ensuring that it is packed with flavors. With only a handful of ingredients, this authentic Kerala recipe brings the vibrant tastes of the region right to your kitchen.
Let’s dive into making this delicious Kerala-style chicken fry, perfect for your next gathering or casual meal.
Ingredients for Calicut Payyoli Chicken Fry
| Ingredient | Quantity |
|---|---|
| Chicken | 500 grams (cleaned and cut into 1-inch cubes) |
| Garlic | 1 teaspoon (minced) |
| Ginger | 1 teaspoon (minced) |
| Kashmiri Red Chilli Powder | 2 teaspoons |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Vinegar | 2 tablespoons |
| Green Chilli | 1 (slit lengthwise) |
| Meat Masala | 1 tablespoon |
| Fresh Coconut | 3 tablespoons (grated) |
| Salt | To taste |
| Curry Leaves | 2 sprigs |
| Coconut Oil | 3 tablespoons |
| Water | 100 ml |
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Course: Appetizer
Cuisine: Kerala Recipes
Diet: High Protein, Non-Vegetarian
Instructions for Calicut Payyoli Chicken Fry
-
Marinate the Chicken (First Marination):
In a mixing bowl, combine the chicken pieces with minced garlic, minced ginger, turmeric powder, 1 tablespoon of vinegar, and salt. Toss everything together, ensuring that the chicken is well-coated. Let this marinate for 15 minutes to allow the flavors to penetrate the chicken. -
Prepare the Second Marination:
Once the first marination time is up, add the remaining ingredients for the second marination: half of the Kashmiri red chili powder, meat masala, and the remaining vinegar. Mix everything thoroughly to ensure the chicken is well-coated again. Let the chicken sit for an hour for the spices to meld together. -
Grate the Coconut and Spice Mix:
While the chicken is marinating, take the fresh grated coconut and mix it with the remaining Kashmiri red chili powder. Set this aside for later use. -
Fry the Chicken:
Heat the coconut oil in a large pan over medium-low heat. Once the oil is hot, add the marinated chicken pieces and the slit green chili. Fry the chicken, stirring occasionally, until it is about halfway cooked and begins to brown. -
Add Coconut and Curry Leaves:
Add the spiced coconut mixture and the curry leaves to the pan. Mix everything well, then add 100 ml of water to help cook the chicken thoroughly. Allow the chicken to fry until the water is absorbed and the chicken is fully cooked, with the oil separating from the mixture. Keep stirring occasionally to ensure even cooking. -
Final Touches:
Once the chicken is cooked and the oil is absorbed, remove the pan from heat.
Serving Suggestions
Serve your Calicut Payyoli Chicken Fry as a vibrant starter at your next house party, or enjoy it as a side dish with a traditional Kerala meal. For a complete feast, pair it with South Indian Style Fish Curry and Steamed Rice to balance out the rich flavors.
Pro Tips:
- For the best taste, make sure to marinate the chicken twice as instructed. This step is crucial for infusing the chicken with deep, aromatic flavors.
- If you like your chicken extra crispy, you can fry it a little longer on low heat after adding the coconut mix.
Indulge in the warmth and heartiness of Kerala’s Malabar Coast with this easy-to-make, flavorful Payyoli Chicken Fry!
