Spicy Kerala Chicken Fry Recipe – Green Chilli & Curry Leaves

Last Updated on 4 months by Neha Deshmukh

Spicy Kerala Chicken Fry Recipe – Green Chilli & Curry Leaves

Hey everyone! If you’re anything like me, you’re always on the hunt for that perfect snack – something crispy, flavorful, and with just the right amount of spice. Well, look no further! This Kerala Chicken Fry is a family favorite, and I’m so excited to finally share it with you. I first made this when I was craving something comforting and a little fiery, and it’s been a hit ever since. It’s seriously addictive!

Why You’ll Love This Recipe

This isn’t just any chicken fry. It’s a little slice of Kerala, packed with the aromatic goodness of curry leaves and green chilies. It’s quick to make, perfect for a weeknight treat, or a fantastic appetizer for gatherings. Plus, it’s incredibly versatile – you can adjust the spice level to your liking. Trust me, once you try this, you’ll be making it again and again!

Ingredients

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

• 1 cup boneless chicken, cut into bite-sized pieces (about 200-250g)
• 1-2 tsp chilly powder (adjust to your spice preference!)
• 0.5-1 tsp pepper powder
• 0.25 tsp paprika (optional, for color)
• Salt to taste
• 5-7 green chilies, slit lengthwise
• 1 sprig curry leaves (about 15-20 leaves)
• Coconut oil, as needed for shallow frying

Ingredient Notes

Let’s talk ingredients for a sec, because a few things can really make or break this recipe:

• Coconut Oil: This is key. Don’t skimp! Coconut oil gives this fry its authentic Kerala flavor. I prefer using refined coconut oil for a neutral taste, but unrefined will give a more pronounced coconut flavor if you like that.
• Kerala Chilly Powder Variations: If you can get your hands on some authentic Kerala chilly powder, do it! It has a unique flavor profile. Otherwise, Kashmiri chilly powder is a great substitute for color and mild heat.
• Curry Leaf Freshness: Fresh curry leaves are a must. They lose their aroma quickly, so try to use them as soon as possible after buying. If you grow your own, even better!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get that chicken marinated. In a bowl, combine the chicken pieces with chilly powder, pepper powder, paprika (if using), and salt. Give it a good mix, ensuring all the pieces are coated. Let this sit for about 10-15 minutes – this really helps the flavors meld.
2. Now, heat up some coconut oil in a pan over medium heat. You want enough oil for shallow frying – about 1/4 inch deep.
3. Once the oil is hot, carefully add the marinated chicken, slit green chilies, and the curry leaves to the pan.
4. Fry everything on medium heat, stirring occasionally, until the chicken is cooked through and turns a beautiful reddish-brown color. This usually takes about 8-10 minutes.
5. Just before taking it off the heat, sprinkle a tiny pinch of salt over the fried chicken. This little trick enhances the flavor beautifully!
6. Serve immediately while it’s hot and crispy.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcrowd the pan! Fry the chicken in batches to ensure it gets crispy.
• Keep a close eye on the heat. You want it hot enough to fry, but not so hot that it burns.
• For extra flavor, you can add a squeeze of lime juice after frying.

Variations

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

• Spice Level Adjustments: If you’re sensitive to spice, reduce the amount of chilly powder or remove the seeds from the green chilies. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Air Fryer Adaptation: You can absolutely make this in an air fryer! Preheat your air fryer to 200°C (390°F) and cook for 12-15 minutes, flipping halfway through. You might need a light spray of oil.
• Bone-In Chicken Option: Feel free to use bone-in chicken pieces. Just adjust the cooking time accordingly – it will take longer to cook through.
• Make-Ahead Marinade: You can marinate the chicken up to 24 hours in advance. This allows the flavors to really develop. Just store it covered in the fridge.

Serving Suggestions

This Kerala Chicken Fry is amazing on its own as a snack. But it’s also fantastic with:

• A side of rice and dal
• A cooling raita (yogurt dip)
• As part of a larger Indian spread

Storage Instructions

Leftovers? (If there are any!) Store in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or air fryer to restore some of the crispiness.

FAQs

Let’s answer some common questions:

• What type of coconut oil is best for Kerala Chicken Fry? Refined coconut oil is great for a neutral flavor, but unrefined will give a more distinct coconut taste.
• Can I use a different type of chili powder? Kashmiri chili powder is a good substitute for color and mild heat.
• How do I adjust the spice level of this recipe? Reduce the amount of chilly powder or remove the seeds from the green chilies.
• Can this chicken fry be made ahead of time? You can marinate the chicken up to 24 hours in advance.
• What is the best way to serve Kerala Chicken Fry? Enjoy it hot and crispy as a snack, with rice and dal, or as part of a larger Indian meal!