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Payyoli Chicken Fry

The moment any Keralite hears the name Payyoli, they relate to the famous athlete P. T. Usha aka Payyoli Express. The name Payyoli was synonymous to the athlete, or so I thought, till I came across the recipe of Payyoli Chicken Fry on TV. It was a big success with my family and needless to say, it went into my collection of recipes.

The other day, while going through my recipe collection, I came across the recipe. It was some time since I made this. So decided to try it out.. Yummm !! is all I can say. The dish can be served as a starter or as a side dish for rice. I used Kashmiri chilli powder as they give the bright red colour but tastewise is pretty mild. You can adjust the quantity to suit your taste.

Payyoli Chicken Fry

Payyoli Chicken Fry

The moment any Keralite hears the name Payyoli, they relate to the famous athlete P. T. Usha aka Payyoli Express. The name Payyoli was synonymous to the athlete, or so I thought, till I came across the recipe of Payyoli Chicken Fry on TV. It was a big success with my family and needless to say, it w

Ingredients
  

  • 1 kg Chicken
  • 4 - 5 tablespoons Kashmiri chilli powder
  • 1 - 1/2 tablespoons Ginger paste
  • 1/2 teaspoon Turmeric powder
  • 2 teaspoons Vinegar
  • to taste Salt
  • 3/4 cup coconut Grated
  • 2 - 3 sprigs Curry leaves

Instructions
 

  • Mix the kashmiri chilli powder with some water to form a smooth paste keep aside.
  • Mix 1 tablespoon of the chilli paste with the grated coconut.
  • In bowl, add the chicken, remaining chilli paste, salt, turmeric, vinegar and ginger paste. Keep aside for at least for 30 minutes.The more you let it marinate, the better.
  • Heat oil in a pan. Add the curry leaves, followed by the chicken, along with the marinade.
  • Fry on high heat for a minute. Reduce heat.. Cover and cook till the chicken is almost done.
  • Add the coconut- chilli mixture and stir well. Cook till the moisture dries up.
  • Once dry, add some more oil and stir fry till you get a real brownish red colour. Serve hot with rice. .

Notes

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