Allergens in Kozhi Porichathu: none of the ten listed below.
Ingredients
Quantities for 4.
- 800g, bone-in pieces, skin removed and slashed twice each Chickenthighs and drumsticks stay juicier than breast
- 3cm piece Ginger
- 8 cloves Garlic
- 2 tsp Kashmiri Chilli
- 1 tsp Chilli Powder
- 1 tsp Turmeric
- 2 tsp, coarsely ground Black Peppercoarse, not fine. You want it to crunch
- 1.5 tsp Fennel Powder
- 1/2 tsp Garam Masala
- 2 tbsp juice Lemon
- 3 tbsp Rice Flourthe crust; do not substitute wheat flour
- 3 sprigs Curry Leaves
- 3, slit Green Chillioptional
- 4, thinly sliced Shallotfried alongside as garnishoptional
- 300ml for shallow frying Coconut Oil
- 1.5 tsp, or to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Slash each chicken piece to the bone twice so the masala reaches the middle.
- Marinate for at least 2 hours, ideally 6, in the fridge, 30 minutes gives you seasoned skin and bland meat.
- Take the chicken out of the fridge 20 minutes before frying so it cooks through without burning outside.
- Pat the marinated pieces to shed loose liquid just before they go into the oil.
Method
- Crush the ginger and garlic to a rough paste with a little salt.
- Mix the paste with the kashmiri chilli, chilli powder, turmeric, black pepper, fennel powder, garam masala, lemon juice and salt into a thick marinade.
- Rub it into the slashed chicken, working it into the cuts, cover and refrigerate at least 2 hours.Get the marinade inside the slashes with your fingers. Coating the outside only is why fried chicken tastes hollow.
- Just before frying, sprinkle the rice flour over the chicken and toss so each piece wears a thin, even dusting.Add the rice flour at the last moment. Left to sit it goes gluey and slides off in the oil.
- Heat the coconut oil in a kadhai to about 170C. A pinch of rice flour should sizzle steadily, not violently.
- Slide in the chicken in a single uncrowded layer and fry over medium heat 7-8 minutes on the first side without moving it.Leave it alone. Turning early tears the crust off the meat.
- Turn and fry 6-7 minutes on the second side until deep red-brown and the juices at the thickest part run clear.
- Lift onto a rack, not paper, and let the pieces drain while you fry the rest.
- Drop the curry leaves, slit green chillies and sliced shallots into the hot oil for 20-30 seconds until the leaves stop spluttering and turn glassy.Stand back and cover with a lid for the first few seconds. Curry leaves in hot oil spit hard.
- Scatter the fried aromatics over the chicken, squeeze over a little more lemon and serve hot.
Safe temperatures: Chicken and duck are done at 74°C / 165°F, taken at the thickest part and clear of the bone. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Best eaten within the hour. Keeps 2 days refrigerated; re-crisp in a 200C oven for 8 minutes rather than the microwave.
Nutrition Good estimate
One serving of Kozhi Porichathu (250 g) is about 405 calories, or 162 calories per 100 g.
High protein: 45 g a serving, 44% of the calories
| Per serving250 g | Per 100 g | |
|---|---|---|
| Calories | 405 kcal | 162 kcal |
| Protein | 44.9 g | 18 g |
| Carbohydrate | 16.0 g | 6 g |
| of which sugars | 0.7 g | 0 g |
| Fibre | 2.7 g | 1 g |
| Fat | 17.3 g | 7 g |
| of which saturated | 10.3 g | 4 g |
| of which unsaturated | 4.7 g | 2 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for curry leaves, garam masala. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Dairy-free Indian recipes · Kerala recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.