Payyoli Chicken Fry

Yesterday being Easter, we had invited our friend and family over for dinner. Menu was most of the tried recipes except for one: the Payyoli Chicken Fry that I found at "Ammachi's Adukkala" a facebook group (67,674 members) which I should say must be one of the fastest growing group. Food is indeed an interesting subject and when foodies from different parts of Kerala group together you are bound to come across recipes that you have never heard of. I reduced the amount of all the ingredients, specially the chilly. Piriyan Chilly is the less hotter version of chilly and akin to Kashmiri chilly. 

Payyoli as you may know is a village on the North Malabar Coast of Kozhikode district in the South Indian state of Kerala.

Payyoli Chicken Fry

Ingredients

1. Chicken - 500 gm ( I used drumsticks and breast)
2. Piriyan Chilly - 100 gm (the recipe called for 200 gm!)
3. Ginger - 100 gm
4. Vinegar - 100 ml
5. Turmeric powder - 1/4 tspn
6. Coconut scrapped - 1/2 cup
7. Salt to taste
8. Curry Leaves - a few

Method

Marinate the chicken pieces with 50 ml Vinegar, Turmeric powder, 50 gm of Ginger and salt for 20 minutes. Pressure cook the chilly for one whistle. Cool this and grind this along with the ginger and vinegar. Take half of this paste and apply it on the marinated chicken and mix the rest with coconut and leave it aside. Heat a frying pan with coconut oil and spread the chicken. Turn it after 10 minutes and add the coconut mix and curry leaves. Since frozen chicken will have much water, it will take some time before the chicken comes out dry. Turn the chicken pieces occasionally until you get a nice aroma. It may take more than 30 minutes but the effort is worth it!