Name: Poricha Kozhi
Prep time: 15 min
Total time: 15 min
Ingredients: 2 pieces Chicken; 2 tsp Coriander seeds; 20 nos Dry red chillies; 1 tsp Ginger paste; 2 tsp Pepper powder; 2 tsp Corn flour; As reqd Corn Starch; As reqd All purpose flour; Few Curry leaves; 1 tsp Vinegar; As reqd Salt

Poricha Kozhi

Poricha Kozhi is a lip smacking Kerala styled chicken fry. I can remember the aroma of Poricha Kozhi wafting across the streets from the street vendors/thattukadas. Poricha Kozhi sells as a hot favorite with hot fluffy porotta. These vendors provide us some gravy too along with the dish. I admit the truth, this is my favorite. Whenever I pass through these street vendors, I get tempted to buy Poricha Kozhi. No wonder, this is the most popular street food. But now I am glad, I can prepare the dish right in my home. The recipe is simple with readily available ingredients. Fry the chicken pieces in coconut oil for that predominant flavor and aroma. Dry red chillies are coarsely powdered for that authentic flavor. Chicken pieces bursting with flavors from the spices and the slight tang from the vinegar, makes Poricha Kozhi the most special dish and you want to eat more and more. Chicken is nutritious, rich in protein and other vital nutrients required for body. You can discover a well detailed Poricha Kozhi recipe here that can be easily prepared at home.

Poricha Kozhi

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Prep Time 15

Total Time 15

Cuisine Kerala

Servings people

Ingredients

2 pieces Chicken
2 tsp Coriander seeds
20 nos Dry red chillies
1 tsp Ginger paste
2 tsp Pepper powder
2 tsp Corn flour
As reqd Corn Starch
As reqd All purpose flour
Few Curry leaves
1 tsp Vinegar
As reqd Salt

Instructions

Clean chicken and make slits. Marinate chicken with a mixture of salt, pepper and ginger-garlic paste. Refrigerate it for ½ an hour.
Coarsely powder coriander seeds. Add powdered red chillies and mix with vinegar. Apply this on chicken pieces and marinate for 1 hour keeping refrigerated.
Heat little oil in a pan. Place the chicken pieces in it and fry both sides. The masala should stick in chicken pieces.
Remove from pan, dip in corn starch and again in flour. Fry the chicken again in low flame till cooked.
In another pan, add 2 tsp of oil(can use the fried oil also), Add 1 tsp ginger-garlic paste and onion slices. When fried, add the corn starch in which chicken is dipped.
Let the masala become thick. Pour this on the fried chicken and serve hot with chappathi / rice.