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Thattukada Style Carrot Chicken Fry | Kerala Style |

Porota and chicken fry are the all-time favorite food of Malayalees. The taste that still lingers on my tongue is from an old thatch shop in my hometown of Changanacherry, Kerala.


Chicken -1kg


Shallots-15 nos

Red Chilli powder-3 tbsp

Pepper powder-1 tsp

Turmeric Powder-1 tsp

Curry leaves- 5

Ginger-1 medium piece

Garlic-1 big pod

Salt- to taste

Coconut Oil for frying

Big onion-1 for garnishing


Wash the chicken pieces with water and vinegar. Marinate the chicken pieces with 1 tsp turmeric powder, 1 tsp pepper powder, and salt (to taste) and refrigerate. Take chopped garlic, ginger, three carrots, shallots, and grind well in a blender by adding few drops of water to get a fine paste. To this paste, add 3 tbsp chili powder (Kashmiri chili) and add salt to taste and grind again. Add this paste to the marinated chicken. Add a little coconut oil, curry leaves, and the marinated chicken in a pressure cooker and wait for two whistles. If water is there in the cooked chicken, continue cooking with the lid open until water is entirely gone. Take a frying pan and fry chicken in medium flame. Close the pan with a lid to make the chicken soft.

Garnish with chopped onions and enjoy yummy chicken fry!!!!

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