Kethel Chicken My Version
Kethel Chicken is a well-known chicken fry restaurant in my neighbourhood of Thiruvananthapuram, Kerala. I was browsing the internet and happened upon a YouTube clip about this hotel, in which they discussed this unique dish. They had mentioned a few of the spices used in this curry’s masala. As a result, I created my own version of the renowned Kethel Chicken.
Deep frying in Coconut oil was specified in the original version. But, for the sake of convenience, I opted to shallow fry instead. This dish also pair well with Thelassery Biriyani.
Baby chicken -1 ( cut is medium-sized pieces)
Turmeric powder -1/4tsp
Salt – as needed
Coconut oil -3 tbsp
curry leaves – few
To coarsely grind the following :
Red chillies – 5
Whole black pepper – 1tsp
Please adjust spices according to your taste.
How you make it
Combine all ingredients, except for Coconut oil and curry leaves, in a mixing glass with ice and stir to chill. Allow the chicken to marinate for at least 1 hour before cooking.
In a heavy-bottomed pan, combine the coconut oil and curry leaves. Then add the chicken pieces and cook on medium-high heat until they are golden brown.
Note: The primary masala should be coarsely crushed so that you can see the red chilli flake. You may instead use the red chilli flakes instead of ground pepper.
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