Payyoli chicken fry recipe

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.