Kerala Spicy Chicken Fry Recipe (Nadan Kozhi Varuthathu)
Kerala Spicy Chicken Fry Recipe: As a food lover and a housewife, I have always been fascinated by the diverse and rich cuisines of India. From the aromatic biryanis of the North to the tangy curries of the South, Indian cuisine has something to offer for everyone. One such dish that always manages to tickle my taste buds is Kerala Spicy Chicken Fry. This dish, with its bold flavors and tender chicken, has been a staple in my kitchen for years now. Whether it’s for a quick weeknight dinner or a special occasion, this dish never fails to impress.
What is Kerala Spicy Chicken Fry?
Kerala Spicy Chicken Fry is a popular dish originating from the southern state of Kerala. This dish is known for its spicy, tangy, and slightly sweet flavors that come from the use of spices and curry leaves. The chicken is first marinated in a mix of spices and then pan-fried to perfection, giving it a crispy exterior and juicy interior. The dish is usually served with steamed rice or roti, making for a complete and satisfying meal.
This dish, also known as Nadan Kozhi Varuthathu, is a classic dish from the southern Indian state of Kerala. This spicy and flavorful chicken dish is a staple in the state and is a crowd-pleaser in homes and restaurants alike. The dish features succulent pieces of chicken that are marinated in a blend of spices, giving them a rich, fragrant flavor. They are then shallow-fried until crispy and golden, resulting in juicy, juicy and highly flavorful meat that is paired with steamed rice to complete the meal.
Nadan Kozhi Varuthathu, also known as Kerala Spicy Chicken Fry, is a popular and flavorful dish from the southern Indian state of Kerala. This dish is traditionally made with chicken, spices, and curry leaves, and is typically served as a main course with rice or roti. It is a staple in many Kerala households and is loved for its delicious blend of spices and tender chicken.
Variations of Kerala Spicy Chicken Fry
This dish can be customized with different spices and ingredients to suit individual tastes. Some variations include using a different type of meat, such as lamb or beef, or using a mixture of spices to create a different flavor profile. Additionally, some people like to add additional ingredients such as onions, ginger, and garlic to the marinade for extra flavor.
While the traditional recipe calls for chicken, there are many variations of this dish that use other meats such as beef, lamb, and mutton. Some recipes also add additional ingredients such as coconut milk, tomatoes, and ginger-garlic paste to enhance the flavor.
Additionally, there are variations of this dish that use different spice blends and cooking methods, such as dry roasting the spices before grinding them, or using different combinations of spices to create different flavor profiles.
Kerala Spicy Chicken Fry
Chicken is a great source of protein and essential vitamins and minerals, including iron, zinc, and B vitamins. The spices used in the marinade are also known to have various health benefits, including improving digestion and boosting the immune system.
Nadan Kozhi Varuthathu is a rich source of protein, vitamins, and minerals. Chicken is an excellent source of protein, and the spices used in this dish contain antioxidants, anti-inflammatory compounds, and other nutrients that support overall health. Additionally, the use of coconut oil for cooking is a healthy fat source, which has been shown to improve heart health and lower cholesterol levels.
Step by Step Kerala Spicy Chicken Fry Recipe
Kerala Spicy Chicken Fry Recipe
Ingredients
- 500 grams Chicken Breast / boneless chicken cut into small pieces
- 1 Onions chopped in rings
- 1 Red Chilli Powder
- 2 tbsp Oil
- ¼ inch ginger minced
- 3-4 cloves garlic minced
- 1 tsp coriander powder
- ½ tsp Cumin (Jeera)
- ¼ tsp Fennel (Saunf)
- 2-3 cloves
- 1 tsp Red Chilli Powder
- ¼ tsp turmeric powder
- Salt
- 1 tbsp lemon juice
- 6-7 curry leaves
- coriander leaves / cilantro
Instructions
Preparation
- Assemble all ingredients together to avoid last minute rush.
- Wash and pat dry the chicken. Chop into 1 inch pieces. Transfer to a Bowl.
- Mince garlic and ginger for the recipe or use store bought 1 tbsp ginger garlic paste.
- If Kashmiri red chili paste is not available, make your own red chili paste. Take any 2-3 dried red chillies and soak in the lukewarm water for 15 minutes. Drain the water and transfer to the grinder jar. Add salt and 1 tsp oil in the jar and grind to a fine paste.
- Finely chop coriander for garnishing.
Cooking
- First of all, heat a pan over low flame and dry roast fennel seeds, cumin seeds and cloves for a minute or until they turn aromatic.
- Let them cool down and grind to a fine powder.
- Now, add all the ingredients except the oil, onion, coriander leaves and curry leaves in the bowl of chopped chicken along with the prepared spice powder.
- Mix very well with the chicken and marinate for 2 hours or overnight for best results.
- After marination, heat oil in a pan or skillet over medium to low flame and add marinated chicken pieces in it.
- Cover the pan and let the chicken cook completely. Make sure do not overcrowd the pan. Alternatively, you can also deep fry the chicken.
- You need to flip the chicken pieces couple of times for evenly cooking.
- Remove chicken pieces on a paper towel or tissue paper to get rid of excess oil if any.
- Fry the curry leaves in the same oil, if using. Add in the cooked chicken.
- Garnish with coriander and serve Kerala Spicy Chicken Fry with onion rings. You can also shallow fry the onions along with the curry leaves, if desire.
Equipment Used for This Recipe
Notes & Tips
- Ensure that the chicken is fully cooked before serving, as undercooked chicken can be harmful to consume.
- Adjust the amount of chili powder to suit your desired level of spiciness.
- For a more intense flavor, you can marinate the chicken overnight in the refrigerator.
- For a spicier dish, add more red chilli powder or use a hotter variety of chillies.
- For a milder dish, reduce the amount of red chilli powder or use milder chillies.
- The use of coconut oil enhances the flavor of the dish and is traditional in Kerala cuisine. However, other oils such as ghee or vegetable oil can be used as well.
Nutrition Information (Note: Approximate)
FAQs – Kerala Spicy Chicken Fry Recipe
What are the main ingredients in Kerala Spicy Chicken Fry?
The main ingredients in this dish include chicken, turmeric powder, chili powder, coriander powder, ginger-garlic paste, salt, and oil. Additionally, some variations may call for curry leaves, cinnamon, and fennel seeds to enhance the flavor.
What type of chicken is best for this dish?
Boneless chicken pieces work well for this recipe, but you can also use bone-in chicken for a more authentic taste. If using bone-in chicken, it is best to use skinless chicken pieces as the skin can get tough when fried.
What kind of oil is best for frying chicken?
Any type of oil with a high smoke point, such as canola oil, vegetable oil, or peanut oil, is best for frying chicken. These oils have a high smoke point and will not burn easily, producing a crispy exterior on the chicken.
Can this recipe be made with other meats?
Yes, this recipe can be made with other meats such as pork, but the cooking time may vary depending on the type of meat. If using a different type of meat, it is best to adjust the cooking time accordingly to ensure the meat is cooked through.
What is the origin of this dish?
Kerala Spicy Chicken Fry is a popular dish in the southern state of Kerala in India, known for its flavorful blend of spices and heat. The dish is thought to have originated in the Indian subcontinent and has since spread throughout the country and beyond.
How long does this dish take to prepare and cook?
The preparation time for this dish is about 15 minutes, and the cooking time is about 20 minutes. The total time from start to finish is about 35 minutes, making it a quick and easy dish to prepare for weeknight dinners or entertaining.
What is the ideal serving temperature for this dish?
The ideal serving temperature for this dish is warm, at about room temperature. This will allow the flavors of the spices and herbs to fully develop and enhance the overall taste and aroma of the dish.
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