Travancore Style Chicken Fry Recipe

 

Trivandrum Chicken Fry

Travancore Style Chicken Fry Recipe

This style of chicken fry is popular in the Travancore region of Kerala. It is spicy, aromatic, coated in roasted coconut, curry leaves, and shallots, giving it a deep, authentic flavor.

: Ingredients

For marinating

* Chicken (with bone) – 1 kg

* Kashmiri chilli powder – 2 tbsp 

* Hot chilli powder – 1 tsp (adjust to taste)

* Coriander powder – 1 tbsp

* Turmeric powder – ½ tsp

* Ginger-garlic paste – 2 tbsp

* Black pepper powder – 1 tsp

* Garam masala – 1 tsp

* Fennel powder – 1 tsp

* Lemon juice – 1 tbsp

* Salt – 2 tsp

* Coconut oil – 2 tbsp

Marinate for at least 1 hour (overnight is even better).

To fry

* Coconut oil – 4 tbsp

* Shallots – 200 g, sliced

* Curry leaves – 3 sprigs

* Green chillies – 3, slit

* Ginger – 1-inch piece, julienned

* Garlic – 10 cloves, sliced

Roasted coconut masala

* Fresh grated coconut – ½ cup

* Black peppercorns – 1 tsp

* Fennel seeds – 1 tsp

* Dry red chillies – 3

* Curry leaves – 1 sprig

Method

1. Dry roast the coconut until golden brown.

2. Add peppercorns, fennel, red chillies, and curry leaves. Roast for another minute. Cool and pulse into a coarse mixture (do not make it into a fine paste).

3. Heat coconut oil in a heavy pan.

4. Fry the marinated chicken on medium heat until it starts browning.

5. Cover and cook for 15–20 minutes until the chicken is nearly done.

6. Add shallots, ginger, garlic, green chillies, and curry leaves. Sauté until the shallots turn golden.

7. Sprinkle the roasted coconut mixture over the chicken.

8. Cook uncovered on low heat for 8–10 minutes, stirring gently until the masala coats the chicken well and the edges become crisp.

9. Finish with a pinch of freshly crushed black pepper and a few fresh curry leaves fried in coconut oil.

Tips

* Always use coconut oil for the authentic Travancore taste.

* Bone-in country chicken gives the best flavor.

* Avoid adding water; let the chicken cook in its own juices.

* The roasted coconut should be coarse, not powdered, for the traditional texture.

Serve hot with:

* Kerala parotta

* Kappa (tapioca)

* Ghee rice

* Steamed matta rice and moru curry


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