Kethel Chicken

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

Perunjeeragam -2tsp

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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