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


shilpa said...

Nice pictures Shaheen.
Lovely recipe. I will try this with shrimp (since no chicken at home these days) :).

Puspha said...

Tat looks soooo lovely.

Priya Bhaskaran said...

wow... looks yummy shaheen... I just marinated some drumsticks for cooking today and I see mouth watering chicken here in your blog:)

RP said...

Beautiful!!! The reddish orange, white and green.....why don't you submit this toIndira's independence day parade at Mahanandi?

starry nights said...

This looks too delicious.I like the color. thanks for sharing.

indianadoc said...

you were eating chicken fry there and I was eating chicken biriyani here!! Excellent presentation shaheen...

Shaheen said...

Thanks shilpa, yeah, try it with shrimp .
that was on my mind next anyway.
rp, i missed the independence day parade. thanks for the suggestion tho.:(
Pushpa, priya, make it and give me feedback.
starry nights, thanks and try making it.
shynee, my meal was mutton biryani and kozhi porichathu. nice to see both of us celebrating the calicut way.

archana said...

Perfecto !!! Perfecto!!! Superb presentaion, very nice photo. Thank you for the recipe.

Meeta said...

Great and simple chicken. The way I like it. Love the poics too. thanks for sharing Shaheen.

shamjid said...

Thank u for ur fantastic receipie.visting ur blog makes me as my Mom with me. once again thank u.

Dave Jones said...

nice recipe...looks delicious...i love making indian recipes.