Curryworld

Ingredients

Fresh Chicken-1kg (with bone)

Kashmiri chilly paste-4tbsp

Vinegar-3tbp

Meat Masala-1tsp

Turmeric Powder-1/4tsp

Green chilly-8 slits

Ginger paste -1tbsp

Curry leaves-

Grated Coconut-3tbsp

Salt-to taste

Oil-for frying

Salkkara Payyoli Kozhi Porichathu 

Method

• In a bowl add water along with salt and 2tbsp of curd and mix well..
• Soak chicken in this water for minimum 30 minutes ..
• This process will help the chicken to maintain its juicy texture even after frying ..
• In a bowl add chilli paste ,ginger paste ,vinegar ,salt, meat masala ,curry leaves ,1tsp coconut oil ,6-7 green chilli.
• Mix well ..
• Then marinate the chicken pieces and keep in the fridge for minimum 2 hours ..
• Mix 1 tbsp of Kashmiri chilli paste  and pinch of salt in to 3 tbsp of grated coconut .. keep aside ..
• Heat oil ,deep fry the chicken pieces.
• Remove from the oil and keep them in a strainer ..
• Then strain the same oil or u can use new oil for frying the coconut ..
• Remove from the fire when it is crispy.
• Drain well and transfer in to a kitchen tissue first and then to the serving plate .

• 

  Calicut Paragon Payyoli  Kozhi Porichathu 

Courtesy : Asianet Food path

Love

🙂

Veena