By Team Slurrp
Kerala famous Payyoli Chicken Fry sees chicken pieces marinated with spices, deep-fried and served with parotta. Here's how you make it at home.
1 kg chicken, 2 tsp salt, 2 tsp chilli powder, 10-15 kashmiri red chillies, ½ tsp turmeric powder, ½ tsp garam masala powder, 1 tsp coriander powder, 4 tbsp grated coconut and coconut pieces, 5 green chillies, 2 tbsp rice flour, 3 tsp ginger-garlic paste, 1 tbsp lemon juice, 10-15 curry leaves, and 2 cups coconut oil.
Soak the kashmiri red chillies in hot water for 10 minutes and blend it with the green chillies in a mixer grinder
Into a mixing bowl add the dry spices with the Kashmiri chilli and green chilly paste, ginger-garlic paste, curry leaves, lemon juice, and salt and turn it into a thick marinade.
Score the chicken pieces and add it to the marinade. Marinate for at least an hour.
Add the rice flour into it and mix well, this will help the marinade stick to the chicken pieces.
Add the coconut oil in a kadhai and fry the marinated chicken pieces in batches.
Into the same frying oil, add the grated coconut, some coconut pieces, green chillies and curry leaves and fry them.
Garnish the fried chicken with the fried coconut, chillies, and curry leaves and serve hot.