Kerala Chicken Fry, or Nadan Kozhi Varuthathu, is a quintessential dish from Kerala cuisine, renowned for its rich and spicy flavors. The chicken is marinated in a blend of traditional spices, then fried to achieve a perfect balance of crispy exterior and tender interior. Coconut oil and curry leaves add a distinctive taste and aroma that elevate the dish, making it a favorite across Kerala. Whether served as an appetizer or paired with rice, chapati, or parotta, Kerala Chicken Fry is a must-try for those who appreciate bold and authentic flavors
Kerala Chicken Fry Recipe
Kerala Chicken Fry, also known as "Nadan Kozhi Varuthathu," is a traditional South Indian dish known for its bold and aromatic flavors. The chicken is marinated in a blend of spices and then fried to perfection, resulting in a crispy exterior and tender, juicy interior. This dish is often served with rice, chapati, or parotta, and it’s a favorite in Kerala cuisine due to its rich, spicy taste.
Ingredients
Instructions
Marinate the Chicken
In a large bowl, combine the chicken pieces with ginger-garlic paste, red chili powder, turmeric powder, coriander powder, crushed fennel seeds, black pepper powder, garam masala, lemon juice, and salt. Mix well so the chicken is evenly coated with the spices. Let it marinate for at least 30 minutes, or longer for better flavor.
Fry the Chicken
- Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the marinated chicken pieces in batches, making sure not to overcrowd the pan.
- Fry the chicken until it is golden brown and cooked through, turning occasionally to ensure even cooking. This should take about 10–15 minutes, depending on the size of the pieces.
Add Curry Leaves and Chilies
During the last few minutes of frying, add the curry leaves and slit green chilies to the pan. Fry them until crisp, which adds an extra layer of flavor to the dish.
Garnish and Serve
- Remove the fried chicken from the pan and drain on paper towels to remove excess oil.
- Garnish with crispy curry leaves, fried green chilies, and sliced onions (if using). Serve hot.
Servings 8
- Amount Per Serving
- Calories 119kcal
- % Daily Value *
- Total Fat 6.79g11%
- Saturated Fat 1.6g8%
- Cholesterol 56mg19%
- Sodium 211mg9%
- Potassium 116mg4%
- Protein 13.6g28%
- Calcium 7 mg
- Iron 0.66 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Marination Time: For deeper flavors, marinate the chicken for at least 1-2 hours or even overnight in the refrigerator.
- Coconut Oil: Using coconut oil is essential for an authentic taste. It adds a unique flavor that’s characteristic of Kerala cuisine.
- Spice Level: Adjust the amount of red chili powder and green chilies to suit your preferred spice level.
- Curry Leaves: Fresh curry leaves are best for this recipe. They add a distinct aroma and flavor that cannot be replicated with dried leaves.
- Serving Suggestion: Kerala Chicken Fry pairs wonderfully with steamed rice, ghee rice, or Indian breads like chapati and parantha.