Kozhi Unakkamulak recipe | spicy chicken fry recipe
Kozhi Unakkamulak recipe | spicy chicken fry recipe Kerala style with step by step photos and video recipe. One of the mouthwatering, medium spiced chicken varattiyathu/fry recipe with red chilli coriander masala.
During our trip to Cochin in 2018, Our stay was in Trident. we planned an eat out at all the local shops which had must-try dishes. I had a list with me. But, at a small eatery, I saw the menu was so different. starters were interesting. One of them was kozhi unakkamulak.
Some of the popular south Indian chicken fry recipes:
Kozhi Unakkamulak recipe
Kozhi Kurumulak varattiyathu
Ingredients
- 5-6 no kashmiri red chillies
- 3 tbsp coriander seeds
- 3 tbsp coconut oil
- 5 nos red chillies broken
- 5 cloves garlic chopped very finely
- 1/3 cup coconut bits
- 2 inch ginger chopped finely
- 10 nos small onions chopped
- 3 medium onions chopped
- salt to taste
- 1 large tomato chopped finely
- 1 kg chicken cut bite sized
- 1 tsp turmeric powder
- 2 sprig curry leaves
- 2 tbsp gram flour
- handful coriander leaves chopped
Instructions
- Measure and grind the coriander seeds and kashmiri red chillies to a coarse powder
- Heat oil in a pan/kadai and add broken red chillies, very finely chopped garlic,coconut bits. Fry until the oil turns slightly red and garlic, coconut flavor gets to the oil.
- Further, add chopped ginger, chopped small onions, Big onions and season with salt.
- Fry till the onions are brown. Takes 2-3 minutes. But take time and fry in medium heat without burning it.
- Furthermore, chopped tomatoes are added and cooked till they are mushy.
- Later, when the tomatoes are cooked and soft, cleaned and washed chicken cut to bite sized pieces are added and mixed well.
- Turmeric powder is added and chicken is fried for 1-2 minutes on high heat.
- At this stage, half of the prepared coriander red chilli powder is added and mixed well with the chicken.
- Close and cook the chicken in medium heat for at least 30 minutes. Stir in between and check for water. If it is dry, sprinkle little water. not more than few sprinkles. The water from the chicken is sufficient to cook.
- After 30 minutes, open and the chicken will only be half cooked. Add salt and the remaining powder (coriander-red chilli powder)
- Lastly, also add curry leaves and gram flour to this.
- Mix well, close and cook in medium/simmer heat for another 15 minutes.
- Typically, the oil from the chicken and masala leaves out to the sides of pan and the chicken turns glossy/shiny. Sprinkle some chopped coriander leaves on top.
- Mix well and serve hot with rice and rasam.
Video
spicy chicken fry recipe Kerala style
1. measure and grind the coriander seeds and Kashmiri red chilies to a coarse powder
2.Heat oil in a pan/kadai and add broken red chillies, very finely chopped garlic.
3. Along with the garlic, also add coconut bits. Fry until the oil turns slightly red and garlic, coconut flavor gets to the oil. Takes approximately 60 seconds.
4. Further, add chopped ginger, chopped small onions.
5. Chop the Big onions and season with salt.
6. Fry till the onions are brown. takes 2-3 minutes. But take time and fry in medium heat without burning it.
7. Furthermore, chopped tomatoes are added and cooked till they are mushy.
8. Later, when the tomatoes are cooked and soft, cleaned and washed chicken cut to bite sized pieces are added and mixed well.
9. Turmeric powder is added and chicken is fried for 1-2 minutes on high heat.
10. At this stage, half of the prepared coriander red chilli powder is added and mixed well with the chicken.
11. Close and cook the chicken in medium heat for at least 30 minutes. Stir in between and check for water. If it is dry, sprinkle little water. not more than few sprinkles. The water from the chicken is sufficient to cook.
12. After 30 minutes, open and the chicken will only be half cooked. Add salt and the remaining powder (coriander-red chilli powder)
13. Lastly, also add curry leaves and gram flour to this.
14. Mix well, close and cook in medium/simmer heat for another 15 minutes.
15. Typically, the oil from the chicken and masala leaves out to the sides of pan and the chicken turns glossy/shiny. Sprinkle some chopped coriander leaves on top.
16. Mix well and serve hot with rice and rasam.
