Best 2 Kerala Roadside Chicken Recipes
Kerala Roadside Chicken is a popular street food in Kerala, India, known for its unique blend of spices and flavors. Prepared using a special marinade and grilled over charcoal, this chicken dish combines succulent meat with a crispy, charred exterior. The key to this recipe lies in the marinade, which typically incorporates a combination of yogurt, ginger-garlic paste, chili powder, turmeric, cumin, coriander, and other spices. Once marinated, the chicken is grilled until cooked through, resulting in a tender and juicy interior that pairs perfectly with the crispy, spiced exterior. Whether served as an appetizer or as a main course, Kerala Roadside Chicken promises an exciting culinary experience that captures the essence of Kerala's vibrant street food culture.
Here are our top 2 tried and tested recipes!
KERALA ROADSIDE CHICKEN
In the south Indian state of Kerala, a street stall selling food is called a thattukada, and one of the most well-known dishes served is something called chicken fry, or thattu chicken. The chef Asha Gomez, who grew up in the Kerala port city of Trivandrum and now lives in Atlanta, took that street chicken and adapted it into a quick-cooking recipe that relies on coconut oil for crispness, and curry leaves, ginger and garlic for flavor. It gets its heat and color from Kashmiri chile powder, a fruity pepper used in many Indian dishes. It's worth seeking out the pepper online, or at a market that caters to Indian shoppers, where you can also find the fresh curry leaves that are key to this dish. Ms. Gomez serves it with the flaky paratha that's unique to Kerala, but any flatbread, or even rice, works well. It's also a great dish to set out as a nibble with drinks, as they do in the toddy shops of southern India.
Provided by Kim Severson
Categories dinner, poultry, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Prepare the chicken: Smash and chop the garlic and ginger. Then, using a mortar and pestle, blend them together into a paste.
- In a large bowl, combine chicken, garlic-ginger paste, spices and salt. Mix well so the spices are evenly distributed. Set chicken aside, covered, in the refrigerator for an hour.
- In a 12-inch cast-iron skillet, heat the coconut oil on medium heat until a small piece of chicken sizzles vigorously when you add it. Add half the chicken (or however much fits comfortably in a single layer) and deep-fry for 5 to 6 minutes, turning any pieces poking out of the oil halfway through if necessary, until every piece is cooked through. Set the fried chicken aside to drain on a paper-towel-lined plate, and repeat with the remaining chicken.
- Make the garnish: Heat coconut oil in a medium sauté pan over high heat. When a small piece of shallot sizzles vigorously in the oil, add the shallots, dried chiles and curry leaves. Cook, stirring often, until shallots are golden brown, 6 to 8 minutes. Add the garnish to the fried chicken and serve with warm paratha or another flatbread.
Nutrition Facts : @context http, Calories 1198, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 122 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 103 grams, Sodium 397 milligrams, Sugar 2 grams, TransFat 0 grams
KERALA ROADSIDE CHICKEN
Number Of Ingredients 12
Steps:
- Smash and chop the garlic and ginger. Then, using a mortar and pestle, blend them together into a paste.
- In a large bowl, combine chicken, garlic-ginger paste, spices and salt. Mix well so the spices are evenly distributed. Set chicken aside, covered, in the refrigerator for an hour.
- In a 12-inch cast-iron skillet, heat the oil on medium heat until a small piece of chicken sizzles vigorously when you add it. Add half the chicken (or however much fits comfortably in a single layer) and deep-fry for 5 to 6 minutes, turning any pieces poking out of the oil halfway through if necessary, until every piece is cooked through. Set the fried chicken aside to drain on a paper-towel-lined plate, and repeat with the remaining chicken.
- Make the garnish: Heat oil in a medium sauté pan over high heat. When a small piece of shallot sizzles vigorously in the oil, add the shallots, dried chiles and curry leaves. Cook, stirring often, until shallots are golden brown, 6 to 8 minutes. Add the garnish to the fried chicken
Tips:
- Choose the right chicken: Use fresh, boneless, and skinless chicken breasts or thighs for the best results.
- Tenderize the chicken: To make the chicken extra tender, marinate it in a mixture of yogurt, ginger-garlic paste, and spices for at least 30 minutes before cooking.
- Use a hot pan: When searing the chicken, make sure your pan is hot enough to create a nice crust. This will help to lock in the juices and flavor.
- Don't overcrowd the pan: When cooking the chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly.
- Cook the chicken until it is cooked through: Use a meat thermometer to check the internal temperature of the chicken. It should read 165 degrees Fahrenheit (74 degrees Celsius) before you remove it from the heat.
- Serve the chicken immediately: Kerala Roadside Chicken is best served immediately, while it is hot and crispy.
Conclusion:
Kerala Roadside Chicken is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. With its flavorful marinade and crispy coating, this chicken is sure to be a hit with the whole family. So next time you're looking for a new chicken recipe, give Kerala Roadside Chicken a try!
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