South Asian Cuisine Dinner Lunch

Kozhi Porichathu

Name: Kozhi Porichathu
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: South Asian
Ingredients: 800 g Chicken; 120 ml Coconut Oil; 1 tbsp Fennel Seed; 8 cloves Garlic; 25 g Ginger; 20 pcs Curry Leaf; 4 pcs Green Chili; 2 tbsp Kashmiri Red Chili Powder; 0.5 tsp Turmeric Powder; 1 tsp Coriander Powder; 1 tsp Black Pepper; 1.5 tbsp Lemon Juice; 2 tbsp Rice Flour; 1 tbsp Cornstarch; 1.5 tsp Salt; 30 ml Water

🔪 PREP TIME 20 mins

🔥 COOK TIME 25 mins

🍽️ SERVINGS 4 Servings

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Nutritional Breakdown

Per Serving

Calories 1203 kcal

Protein 77.7 g

Carbs 137.9 g

Fat 40.4 g

🥗 Ingredients & Serving Scaler

Adjust servings to automatically re-calculate quantities for your family.

4 Servings

Chicken

800 g
Coconut Oil

120 ml
Fennel Seed

1 tbsp
Garlic

8 cloves
Ginger

25 g
Curry Leaf

20 pcs
Green Chili

4 pcs
Kashmiri Red Chili Powder

2 tbsp
Turmeric Powder

0.5 tsp
Coriander Powder

1 tsp
Black Pepper

1 tsp
Lemon Juice

1.5 tbsp
Rice Flour

2 tbsp
Cornstarch

1 tbsp
Salt

1.5 tsp
Water

30 ml

💡 Short Description

Overview and quick notes for Kozhi Porichathu

Prep Time: 20 mins Cook Time: 25 mins Authentic Kerala-style crispy spiced fried chicken marinated with freshly crushed fennel, ginger, garlic, Kashmiri red chili, and aromatic curry leaves, shallow fried in coconut oil until golden and fragrant. 1. In a mortar or bowl, crush fennel seeds, garlic, ginger, and curry leaves into a coarse paste. 2. Mix with Kashmiri red chili powder, turmeric powder, coriander powder, black pepper, lemon juice, cornstarch, rice flour, and salt. 3. Coat chicken pieces thoroughly with the marinade and rest for 20 minutes. 4. Heat coconut oil in a deep skillet over medium heat. Fry chicken pieces with extra curry leaves and green chilies for 15-20 minutes until deeply golden, crispy, and cooked through. 5. Drain on paper towels and serve hot with onion rings and lemon wedges.

👨‍🍳 Cooking Instructions

Full recipe instructions for preparing Kozhi Porichathu

🔥 Prep

Crush 1 tbsp fennel seeds, 8 garlic cloves, 25 g ginger, and 20 curry leaves into a coarse paste using a mortar and pestle.
In a bowl, combine the paste with 2 tbsp Kashmiri red chili powder, 0.5 tsp turmeric powder, 1 tsp coriander powder, 1 tsp black pepper, 1.5 tbsp lemon juice, 2 tbsp rice flour, 1 tbsp cornstarch, 1.5 tsp salt, and 30 ml water; mix to form a thick marinade.
Pat 800 g chicken dry, cut into bite‑size pieces (or leave as desired cuts), and toss thoroughly with the marinade; let rest for 20 minutes at room temperature.

🔥 Cook

1. Heat 120 ml coconut oil in a deep skillet over medium heat until shimmering.
2. Add the marinated chicken pieces in a single layer, along with a few extra curry leaves and the 4 green chilies (slit if desired).
3. Fry the chicken for 15‑20 minutes, turning occasionally, until the exterior is deeply golden, crispy, and the internal temperature reaches 75 °C (or until no pink remains).
4. Adjust heat to medium‑low if the chicken browns too quickly, ensuring even cooking without burning.
5. Once cooked, use a slotted spoon to transfer the chicken to a plate lined with paper towels to drain excess oil.
6. Let the fried chicken rest for 2 minutes before serving to retain juiciness.

🔥 Serve

Arrange the Kozhi Porichathu on a serving platter, garnished with the fried curry leaves and green chilies from the pan.
Accompany with thinly sliced onion rings and lemon wedges for squeezing over the hot chicken.
Serve hot, ideally with steamed rice or Kerala‑style appam for a complete meal.