Naadan Kozhi Porichathu aka Kerala style chicken fry


Cut 500 grams of chicken into small bite size pieces.

  1. Marinate the chicken pieces with 1/2 heaping tbsp of red chilly powder, 1/4 heaping tbsp of pepper powder, 1/2 heaping tbsp of coriander powder, 3/4 tsp of turmeric powder, 5 big garlic cloves (made into a paste) , 1.5 tsp of ginger paste, 1 – 1.25 tsp of salt, 1/4 tbsp of paprika powder, 1 tsp of fennel seeds powder, 1.5 tbsps of lime juice , a few torn curry leaves & 1 tbsp of sunflower oil for atleast 2 hours in your refrigerator.
  2. Heat 2 tbsps of coconut oil in a pan & shallow fry the chiken pieces till nicely browned from both the sides (this will take about 20-30 minutes on low heat on each side). No need to cover while cooking the chicken. Drain on paper towels.
  3. To the same pan in which you had fried the chicken, add 1 tbsp more of coconut oil. Throw in 2 medium onions (thinly sliced) & cook till golden brown in color. Add a few more torn curry leaves & the fried chicken pieces. Mix well.
  4. Serve hot.
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