Spicy Chicken Fry Recipe – Kerala Style with Curry Leaves

Last Updated on 2 months by Neha Deshmukh

Spicy Chicken Fry Recipe – Kerala Style with Curry Leaves

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful dish that hits all the right spots. This Spicy Chicken Fry, inspired by the incredible flavors of Kerala, is exactly that. I first made this when I was craving something comforting and spicy, and it’s been a family favorite ever since. It’s seriously easy to make, and the aroma of curry leaves frying… oh, it’s heavenly!

Why You’ll Love This Recipe

This isn’t just any chicken fry. It’s a little slice of Kerala sunshine in your kitchen! Here’s why you’ll adore it:

• Quick & Easy: Ready in under 20 minutes – perfect for busy weeknights.
• Flavorful: The combination of spices, ghee, and fresh curry leaves is simply irresistible.
• Versatile: Great as a starter, a side dish, or even a quick lunch.
• Kerala Inspired: Authentic flavors that transport you straight to God’s Own Country.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 300 grams cooked and shredded chicken
• 2 teaspoons ghee
• 1 onion, sliced
• 2 sprigs curry leaves
• 0.5 teaspoon salt
• 1 teaspoon black pepper powder

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Kerala Curry Leaves: If you can get your hands on Karimeen curry leaves (the smaller, darker variety from Kerala), definitely use them! They have a more intense aroma. Otherwise, any fresh curry leaves will work beautifully.
• Ghee Quality: Ghee is key here. A good quality ghee will add a lovely richness and nutty flavor. I prefer using homemade ghee, but a good store-bought brand works too.
• Chicken: Using leftover cooked chicken is perfect for this recipe! It saves time and reduces waste.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s super simple.

1. First, shred your pre-boiled chicken into small, bite-sized pieces and set it aside. This makes it easier to coat with all those lovely flavors.
2. Now, heat 1 teaspoon of ghee in a pan over medium heat. Once it’s shimmering, add the sliced onions and a sprig of chopped curry leaves.
3. Season with salt and black pepper powder. Don’t be shy with the pepper if you like a good kick! Sauté until the onions soften and turn translucent – about 3-5 minutes.
4. Add the shredded chicken to the pan. Sauté for another 5 minutes, mixing well to ensure the chicken is coated in the spiced ghee and onions.
5. Finally, finish with the remaining ghee and a generous sprinkle of fresh curry leaves. Give it one last mix, then remove from the heat and serve immediately.

Expert Tips

A few little secrets to make this recipe even better:

• Don’t Overcook: You want the chicken to be heated through, but not dry.
• Fresh Curry Leaves are Best: Dried curry leaves just don’t have the same flavor.
• Adjust Seasoning: Taste as you go and adjust the salt and pepper to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustments: My friend, Priya, loves it extra spicy, so she adds a pinch of chili powder or a finely chopped green chili along with the pepper.
• Chicken Cut Options: While shredded chicken is classic, you can also use diced chicken breast or thigh.
• Air Fryer Adaptation: For a healthier twist, you can air fry the chicken! Toss the sautéed chicken with a little extra ghee and air fry at 180°C (350°F) for 8-10 minutes, or until heated through and slightly crispy.

Serving Suggestions

This Spicy Chicken Fry is incredibly versatile!

• Serve it as a starter with a side of mint chutney.
• Enjoy it as a side dish with rice and sambar.
• Stuff it into a warm roti or paratha for a quick and satisfying meal.
• My family loves it with a simple tomato and onion salad.

Storage Instructions

Leftovers? (If there are any!)

• Store in an airtight container in the refrigerator for up to 2 days.
• Reheat gently in a pan or microwave. It might lose a little of its crispness, but it will still be delicious!

FAQs

Got questions? I’ve got answers!

• Is this recipe gluten-free? Yes, absolutely! This recipe is naturally gluten-free.
• Can I use coconut oil instead of ghee? You can, but the flavor will be different. Ghee adds a unique richness that coconut oil doesn’t.
• What type of chicken cut is best for this fry? Shredded chicken is traditional, but diced breast or thigh work well too.
• How can I adjust the spice level? Add more black pepper, chili powder, or a chopped green chili.
• Can I make this ahead of time? You can sauté the onions and curry leaves ahead of time, but it’s best to add the chicken and finish the fry just before serving for the best texture.