Payyoli Chicken Porichathu/Payyoli Chicken Fry

Payyoli Chicken Porichathu/Payyoli Chicken Fry

This spicy and yummy chicken fry is quite popular in payyoli,a place situated in the North Malabar coast of Kerala .Now this has become a signature dish of Salkara restaurant in kerala.This chicken fry is prepared without adding garlic.
Recipe :

Prajusha Vinod


  1. 1 Kilogram Chicken
  2. 4 Tablespoons chilly Kashmiri red paste
  3. 2 1/2 Teaspoons Ginger paste
  4. 1 Teaspoon Turmeric powder
  5. 1 Teaspoon Masala Meat Powder
  6. 3 Tablespoons Vinegar
  7. 4 Chilly Green (cut length wise)
  8. 2 Sprigs curry leaves
  9. 4 Tablespoons Coconut Grated
  10. salt
  11. Coconut Oil


100 mins
  1. Blank step
    Add Photo

    Boil kashmiri red chilly (10-15 nos) in water for an hour.Then grind it into a fine paste.Using kashmiri red chilly gives a nice red color to the chicken fry.

  2. Blank step
    Add Photo

    Marinate chicken pieces with 2 tbsp ginger paste,1 tbsp vinegar and salt. Keep aside for 15 minutes.

  3. Blank step
    Add Photo

    Add 4 tbsp red chilly paste,1 tsp turmeric powder,1 tsp meat masala powder,1 tsp ginger paste, 2 tbsp vinegar and mix well.Add this mix to the chicken.Keep aside for 1 hour.Reserve some chilly paste and mix with grated coconut..

  4. Blank step
    Add Photo

    Heat coconut oil in a Kadai.Fry the chicken pieces on medium flame.Once chicken pieces are half cooked,add grated coconut mix,green chilly and curry leaves to it

  5. Blank step
    Add Photo

    Fry until chicken is done. The fried coconut,crispy curry leaves and green chilly makes chicken fry even more tastier

Add Step


Cooksnap placeholder

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap