Easter recipes Archives | Anishyas Kitchen

Hello everyone, let’s have make a quick Payyoli Chicken Fry for this Christmas. ‘Payyoli’ is a place in Kerala and this chicken fry is named after that place. This chicken fry is simple yet tasty with fried coconut and curry leaves along with.

Payyoli Chicken Fry | Crispy Kerala Chicken Fry | Thattukada Chicken Fry
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Serves: 4 Prep Time: 1 Hour Cooking Time: 30 Minutes

Ingredients

1. Chicken pieces - 500 gms

2. Cashmiri chili - 12 Nos

3. Ginger - 1 Big piece (or 2 Tablespoon crushed)

4. Turmeric powder - 1/8 Teaspoom

5. Coriander powder - 1 Teaspoon

6. Garam masala - 1 Teaspoon

7. Fennel powder - 1 Teaspoom

8. Lemon juice/ Vinegar - 1 Tablespoon

9. Freshly scraped coconut - 1/2 Cup

10. Curry leaves - 5 Sprigs

11. Green chili - 5 Nos (slitted)

12. Salt

13. Coconut oil - To deep fry

Instructions

1. Soak cashmiri chili in hot water for 10 minutes.
2. Make a paste with ingredients 2 – 8.
3. Marinate the chicken with the 3/4 of the masala paste. Keep it for 1 hour.
4. Mix rest of the masala paste with coconut and keep aside.
5. After one hour, heat coconut oil in a pan and fry Curry leaves and green chilies. Take it out from oil and keep aside.
6. Fry the chicken pieces in same oil. Shallo fry or deep fry will work but better deep frying.
7. After frying all chciken pieces add the marainated coconut and fry till crispy.
8. Serve the chicken fry with fried crurry leaves, green chilies and fried coconut on top.

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Kerala Style Chicken Mappas is a less spicy chicken dish prepared in coconut milk and very common for festive breakfasts. In South Kerala it’s also called as Chicken Stew.

Best combination

Appam/ Idiyappam/ Chapati/ Puttu/ Poori/ Bread

Kerala Style Chicken Mappas

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Serves: 4 Prep Time: 10m Cooking Time: 40m

Ingredients

1. Chicken - 500gms - Medium size pieces
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2. Cardamom - 3 Nos (Elaykka)
3. Cloves - 4 Nos (Grambu)
4. Cinnamon stick - 1 Inch piece (Karukapatta)
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5. Onion - 1 1/2 Cup - Sliced
6. Green chilly - 5 Nos - Slitted
7. Ginger - 1 Tablespoon - Crushed
8. Garlic - 1 Tablespoon - Crushed
9. Curry leaves - 1 Stem
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10. Potato - 1 Cup - Medium size cubes
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11. Turmeric powder - 1/4 Teaspoon
12. Coriander powder - 2 Tablespoon
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13. Thin coconut milk - 1 1/2 Cup
14. Thick coconut milk - 1 Cup
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15. Fennel seed powder - 1/2 Teaspoon (Perumjeerakam)
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16. Salt - As required
17. Coconut oil - 1 Tablespoon
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For tempering
18. Mustard seeds - 1/4 Teaspoon
19. Shallots - Chopped - 1 1/2 Tablespoon
20. Curry leaves - 1 Stem
21. Dried red chilly - 2 Nos - Broken
22. Coconut oil - 1 Tablespoon

Instructions

Heat oil in a pan and splutter ingredients 2- 4.
Add ingredients 5-9 with salt and saute till onion become translucent.
Add potato cubes and saute till onion become light brown color.
Add turmeric powder and coriander powder and saute for a minute in low flame.
Add chicken, mix well and saute for a minute.
Add thin coconut milk and cook in low flame on the pan covered.
When chicken is 90% cooked, add fennel seed powder, mix well and again cook in low flame on pan covered.
Add thick coconut milk when it’s done and heat up. Do not let the curry boil after adding thick coconut milk.
Switch off the flame and keep aside.

For tempering

Heat oil in another pan, splutter mustard seeds, add other tempering ingredients till shallots become brown color.
Pour the tempering over the curry and mix well.
Serve hot.

Notes

• Do not boil the Chicken mappas after adding thick coconut milk. • Cook the chicken in less water if thin coconut milk is not available. Then add little more thick coconut milk than mentioned. • Mash 2-3 cubes of potatoes with the back of the ladle to get a thick gravy. • Fried raisins/ cashew nuts can be added for garnishing. • Chicken mappas gravy will become thick as it cools down.

You may also like this Easter special beef roast recipe!

https://youtu.be/jM4pqfpX_Gs

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