kerala style kozhi porichathu/ chicken porichathu . i.e., deep fried/shallow fried chicken with crushed red chillies and roasted
Prep Time20minutes mins
Cook Time1hour hr 30minutes mins
marination2hours hrs
Total Time1hour hr 50minutes mins
Servings: 4 pieces
Ingredients
- 8-10 no red chillies
- 7 no cloves
- 1 inch ginger
- 12-13 no small onions
- 1 tbsp fennel seeds
- 2 tbsp corn flour
- 2 tbsp rice flour
- 1/4 tsp turmeric powder
- 1/4 tsp cumin powder
- 1/4 tsp garam masala
- 1/2 tsp lemon juice
- salt to taste
- 2 tsp coconut oil
- 4 no chicken leg pieces
- coconut oil for shallow frying
- 1 no green chilli slit
- 3 sprig curry leaves
- 3/4 cup grated coconut
Instructions
- Soak the red chillies in hot water for about 10 minutes. Drain the water and take it in a blender.
- along with red chillies, also add garlic, ginger, fennel seeds and small onions.
- grind them to a coarse paste.
- Ina large mixing bowl, take corn flour, rice flour, salt, turmeric, cumin powder, garam masala along with the 3/4th of the prepared red chilli paste from the above step.
- Also add coconut oil, drizzle few drops of water and make a thick paste of it.
- Make slits on chicken leg pieces and apply the marination paste on all sides gently.
- Let it refrigerate for at least 2 hours.
- Heat coconut oil in a shallow pan and drop slit green chillies and curry leaves to it.
- fry until crisp and take it in a paper towel.
- Mix the grated coconut with the 1/4th of the prepared red chilli paste mix and salt.
- deep fry this coconut mix until crisp.
- Place the marinated leg pieces in the same oil. let it cook in medium heat for 30-40 minutes until roasted.
- turn side and cook on all sides for 30 minutes each.
- serve along with roasted coconut and curry leaves mix.
