August 14, 2006
Malabar Kozhi Porichathu/ Fried Chicken
The weekend was spent lazing at the beach, getting our fill of the salty air and baking in the sun, munching goodies. Here we go to the beach, driving anywhere between half hour to one hour, while the beach air prevades the atmosphere in Kozhikode. As the trains approach the calicut station, you can notice the change. The smell of the salty wet air mixed with the slight stink of rotten fish and algae.. hmmm.. brings back memories.
Everybody lands up at the beach on the weekend evenings, with family/wife/friends in tow, socialising or walking or just gazing at the sunset. When i was a kid, my grandfather used to take us further north on the beach road, to an isolated "Koyal" beach, which was our name for the giant unused sewer pipes that lay embedded in the beach. We used to play all kinds of pretend games there. We used to top off the evening with ice cream, cutlets, salted mangoes.... Recently when I visited, even that part of the beach is now densified.
And so, my craving for the nadan chicken fry started. Simple as the recipe is, it is rarely made at our house, as the chicken is deep fried after marinating in just chili powder, turmeric and salt. Sometimes a tablespoon of rice flour is also added to the marinade. The healthier version of this is listed below.
You will need:
Chicken- 1 lb (or 5 pieces of leg)
Turmeric powder - 1 tsp
Red chilli powder -3 tsp or less
Lemon juice -1/2 tsp
Any oil for frying (coconut oil tastes the best)
Salt to taste
1. Clean and make gashes on the side of the legs.
2. Mix the spice powders and salt first, taste it, and then add the chicken and keep aside for at least 1-2 hrs. Do not add water to the marinade.
3. Heat 1/2 cup oil in a wok or sauce pan for 5 mins and reduce heat. Add the raw chicken pieces gently. Do not crowd the chicken in the wok. Do it in batches if the pan or wok is small.
4. Fry on medium heat for about 10-15 mins, turning once or twice to allow all sides to be cooked equally. If the chicken pieces are small, they won't take as much time, so fry it till the color changes to a golden brown. For checking, insert a sharp knife edge into the meatiest portion and if no juices run out, the chicken is done.
5. Drain with a slooted spoon onto a paper towel to remove the excess grease.
Related recipes:Chicken Shallow fry
Food, Chicken Fry,Malabar Recipes