Payyoli Chicken Fry-Calicut Hotel Paragon Style
- luvlittlehearts
- Jun 2, 2016
- 2 min read
Ingredients:
600g chicken
10-15 dried kashmiri red chillies
1 tsp ginger paste
2 tsp garlic paste
1 tsp meat masala powder
2 tbsp vinegar
1/2 tsp red chilli powder
1/4 tsp turmeric powder
2 tsp corn flour
1 tsp rice flour
green chillies
curry leaves
4 tbsp grated coconut
1 tsp of prepared red chilli paste (explained in directions)
salt to taste
coconut oil
Method: Boil the dried red chillies in little water for about 10 minutes. Grind it to a smooth paste. Marinate the cleaned chicken pieces with ginger, garlic, meat masala, vinegar, red chilli powder, turmeric, cornflour and salt. Take out a tsp of the red chilli paste and keep aside. Add the remaining red chilli paste to the chicken. Let it stay for about 2 hours or longer. Heat the coconut oil for deep frying. Add in the rice flour to the chicken and mix well. Deep fry till cooked and chicken turns slightly crispy. Fry the curry leaves and green chillies and keep aside. Take the coconut and add to it the tsp of red chilli paste and salt. Add this coconut mixture to oil and deep fry till golden in color. Take care not to burn the coconut. Serve the chicken with curry leaves, green chillies and coconut on top.
Notes: Be careful while frying the coconut. It may burn fast. Keep on stirring till it turns golden in color on high heat. Take out of the oil. While deep frying the chicken make sure to heat the oil very well and reduce the heat to medium once the oil is really hot. When adding chicken to the oil, do not overcrowd the pan. Do not move the chicken from the oil. If you move the chicken the coating will come off. Let it stay for 3 minutes and then flip. Cook for 6 minutes. Flip again and cook for 4 more minutes and take the chicken out of the oil. Drain on a kitchen tissue.
Happy Cooking!
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