Kerala Chicken Fry- Kozhi Porichath

It’s been long time I wanted to make that red chicken fry, which is often showed in many movies, where it goes as a fine combination with different spirits (Kalluu… kallu). So, that (spirit) was the inspiration for me to try this. I think I was somewhat successful in this. Thanks for many youtube videos. I have combined different recipes to suit my taste and to go best with “daaru parties”. (Of course, spicy). One good thing is it is very easy to make and let us see how it is…
Ingredients [For 1 Kg chicken]

1. Chicken - 1 Kg [Medium size pieces]
2. Ginger paste - 6 inch
3. Dry Red chilies - 70 gm/ 25-30 nos
4. Red chili powder - 3Tsp
5. Chicken Masala - 3 Tsp
6. Turmeric - 1 Tsp
7. Vinegar - 2 Tsp
8. Soy sauce - 2 Tsp
9. Maida - 3 Tsp
10. Corn flour - 2 Tsp
11. Green chilies - 8 nos
12. Grated Coconut - 4 Tsp
13. Onion - 1
14. Curry leaves
15. Salt
16. Oil


How to make

Ginger paste marinate
· Add 1 tsp of vinegar to 3/4th portion of ginger paste.
· Add little salt.
· Marinate the chicken and keep it for 15 min.
Main Masala
· Boil the dry red chilies for 15 min in a closed vessel.
· Grind this to make a paste.
· Add the remaining ginger paste, 1 tsp of vinegar and the ingredients from 4 to 10 to the red chili paste. Add salt as per needed.
· Marinate the chicken and keep it for 30 min. Keep aside a little masala for mixing items 11 to 14.
Deep Fry
· Pour oil in a deep pan. [chicken should be fully merged]
· Heat it in high flame.
· Once the oil gets fully heated, simmer down. [Or else, chicken won’t get fully cooked. It will get burnt outside]
· Fry the chicken for 5 min then increase the flame.
· Once the chicken is 3/4th cooked, put the marinated onion, green chilies, coconut and curry leaves in the oil.
· Take out and put it in a tissue paper.
· Serve it hot.