Payyoli Kozhi Porichatu / Chicken Porichatu
This Calicut special is a simple, spicy and crispy chicken fry recipe with coconut and red chillie flavour in it. It is also known as kozhi porichathu or chicken porichathu
• 8-10 Kashmiri red chillies
• 7 cloves of garlic
• 1 inch ginger
• 12-13 small onions
• 1 tbsp fennel seeds
• 2 tbsp corn flour
• 2 tbsp rice flour
• 1/4 tsp turmeric powder
• 1/4 tsp cumin powder
• 1/4 tsp garam masala powder
• 1/2 tsp lemon juice
• salt to taste
• 2 tsp coconut oil
• 500 gms boneless chicken
• coconut oil for shallow frying
• 1 green chillie slit
• 3 sprigs of curry leaves
• 3/4 cup grated coconut
Soak the red chillies in hot water for about 10 minutes. Drain the water and set aside.
In a blender, add red chillies, garlic, ginger, fennel seeds and small onions and grind to a coarse paste.
In a large mixing bowl, add corn flour, rice flour, salt, turmeric, cumin powder, garam masala along with the 3/4th of the prepared red chillie paste. Add coconut oil, drizzle few drops of water and make a thick paste of it.
Marinate the chicken well. Let it refrigerate for at least 2 hours.
Heat coconut oil in a shallow pan and add slit green chillies and curry leaves to it. Fry until crisp and take it in a paper towel.
Mix the grated coconut with the remaining red chillie paste. Add salt and mix. Deep fry this coconut mix until crisp.
Place the marinated chicken in the same oil. Let it cook in medium heat for 30-40 minutes until roasted and cooked.
Serve along with roasted coconut and curry leaves mix.