Crispy Spicy Fried Chicken

Mostly Saturday evenings are dine-out day for my family.  My children always look forward to it.   My younger son who is a pure non-veg always insist on going to resturants where he can try his chicken varieties.  Rest of the week he used to  pester me to try the same at home.  This one is the result of my experiments with KFC Chicken.  But this is spicier than KFC.  My children nicknamed it as AFC (Amma’s Fried Chicken).


Boneless Chicken   250 gms

Salt   to taste

Ginger Garlic paste   2 tablespoon

Turmeric powder   1/4 teaspoon

Garam Masala   1/2 teaspoon

Coriander powder   1 teaspoon

Green Chilly      6 nos. ( make a paste)

Egg White       of 3 eggs

Plain Flour     2 tablespoon

Corn Flour     1 tablesppon

Bread crumbs  2 cups

Corn flakes        1 cup (crushed with hand)

Oil                       For deep frying


Clean the chicken and cut into thin strips.  In a pan mix chicken strips, salt, garam masala, coriander powder, turmeric powder, chilly paste, and ginger garlic paste.  Bring to boil until the chicken is half cooked.  Remove from fire and set aside to cool well.  (At least 1 hour to absorb all the masalas in chicken pieces.  Or you can store it in refrigerator)

Beat egg whites.  Mix together plain flour, corn flour, crushed corn flakes, and bread crumbs.  Dip each half cooked chicken pieces first into egg white and then into the above bread crumb-cornflakes mixture.  Coat each piece fully and refrigerate for 1 hour.

Heat oil in a pan.  Fry the coated chicken strips until golden brown.  Drain on paper towels.  Serve hot with sauce.


Chicken Stew

A delicious accompaniment with Palappam and Vellayappam.  During Christmas and Easter, the devouring smell of this curry used to come from most of the Syrian Christian houses in Kottayam.  For me, with stew only the celebration of Christmas and Easter are complete.


Chicken                      1 Kg (cut into medium sized pieces)

Onion                          6 nos. (sliced)

Potato                         2 nos (cubed)

Carrot                         2 nos. (cubed)

Ginger                        2″ piece (crushed)

Garlic                          2 pods (crushed)

Green chilly                8 nos.

Cinnamon                  1″ piece

Cardamom                6 nos.

Cloves                        4 nos.

Whole pepper            1 teaspoon

Fennel seeds            1 teaspoon 

Grated coconut            4 cups

Button onion               8 nos.

Salt                             To taste

Curry leaves

Oil                               1 tablespoon

Ghee                           2 teaspoon

Cashew nut                10 nos. (Soak and grind to a paste)



Take first and second extract of coconut milk.  Mix the cashew paste in 1st extract of coconut milk and keep aside. 

Ground together Cinnamon, cardamom, cloves, pepper, and fennel seeds.  Heat oil.  Add the ground masala and stir, Add sliced onion, ginger, garlic, green chili, and curry leaves.  Do not allow the onions to brown.  Add chicken pieces, potatoes & salt.   Add the second extract of coconut milk and cook for 10 minutes.  Add carrots.  When it is done add 1st extract of coconut milk and cook for 5 minutes or until the gravy thickens.

 Garnish with button onions and curry leaves fried in 2 teaspoon of ghee.

Kozhi Varutharachathu (Chicken in Fried Coconut Gravy


Chicken                      1 Kg

Onion                          2 nos.(Sliced)

Garlic                          1 pod (make paste)

Ginger                        1 inch piece(make paste)

Garam masala            2 teaspoon

Coriander powder            2 teaspoon

Chilly powder            2 teaspoon

Turmeric                     1/2 teaspoon

Vinegar                      3 teaspoon

Salt                             to taste

Grated coconut           2 cups

Oil                               1/4 cup

Mustard                      1 teaspoon

Button onions            6 nos.

Curry leaves               2 sprigs


Heat 3 tablespoon oil in a pressure cooker.  Sauté onion.   Add ginger garlic paste.  Saute well until light brown.  Add coriander powder, chilly powder, garam masala, turmeric powder, curry leaves.  Stir well until oil comes on top.  Add chicken pieces, salt and vinegar and stir well.   Place the lid, cook and allow one whistle to blow.

 Fry coconut in a pan until golden brown. Grind the coconut to a fine paste.  Add it to the chicken and bring to boil.

 Heat the remaining oil.  Add mustard and allowed to splutter.  Add sliced button onions, and curry leaves.  Pour it into the chicken curry.

Kozhi Varattiyathu (Dry Chicken)


This is one of the all time favourite dish of my family.  It tastes well with rice as well as bread 


 Chicken                      1 kg

Onion                          8 nos.(thinly sliced)

Ginger                        1″ piece

Garlic                          2 full

Green Chilly               4 nos.

Curry leaves               2 sprigs

Red Chilly powder            2 teaspoon

Coriander powder             2 teaspoon

Turmeric powder            1 teaspoon

Pepper powder        1 teaspoon

Garam masala            1 teaspoon

Salt                             to taste

Coconut oil                 1/2 cup


 Grind together ginger, garlic, green chilly, red chilly powder, coriander powder, turmeric powder, garam masala, pepper powder and salt.  Marinate chicken with 3 teaspoon of above ground paste for 1 hour in a refrigerator. 

 Heat oil in a pan, add onions and curry leaves and sauté well until onion began to brown.  Add rest of the ground masala and sauté well.  Add marinated chicken and cook this on slow fire along with masala and onions for 15 minutes.  Remove the lid and cook for another 10 minutes stirring in between until chicken and masala turns into dark brown colour.

Chicken Cutlets

An all-time favourite snack for my children.  Enjoy it with tomato sauce and green salad.Ingredients:-

1.            Chicken                    500 gms ( cut into small pieces)

Ginger                        1″ piece (chopped)

Garlic                          5 pods

Pepper powder             1/2 teaspoon
Curry leaves

2.         Onion                         4 big ( chopped)
Ginger                         1/2 tablespoon ( chopped)
Green chillies            3 nos (chopped)

Garam Masala            1 teaspoon

Curry leaves

Potato                         3 nos (boiled & mashed)

Bread Crumbs            1 cup
Egg white               1 egg

Oil                               2 cups


Cook chicken along with pepper, ginger, garlic &salt.  Allow it to cool.  Remove bones from chicken meat.  Mince the meat.

Heat oil in a pan.  Saute onion.  Add chopped ginger, green chillies, and curry leaves.  Add minced meat and garam masala.  Saute the minced meat till it becomes dry.  Allow the mixture to cool.

Add mashed potatoes to this mixture and mix well.  Make small balls and roll into desired shapes.  Beat the egg white.  Coat each cutlet first in egg white and then in bread crumbs.  Deep fry in oil. Serve hot.

Chicken Korma


A special dish in Tamil Nadu.  It goes well with Chappati and rice. 


Cleaned chicken          1 Kg (Cut into medium-sized pieces)

Onions                   4 nos(sliced thinly)

Ginger                              1″ piece

Garlic                     6 pods

Green chilly             3 nos.

Tomato                  1 no

Chilly Powder                   2 teaspoon

Turmeric powder          1/2 teaspoon

Coriander powder          1 teaspoon

Garam Masala          1 teaspoon

Lemon                              1 no. (take juice)

Salt                         to taste

Oil                         3 tablespoon

Coriander leaves           for garnishing

Grated coconut          1-1/2 cup

Cashew nuts           5 nos.

For seasoning:-

Mustard          1 teaspoon

Curry leaves          2 sprig

Shallots          3 nos.(sliced thinly)

Heat oil in a pan.  Add sliced onions and sauté until brown.  Crush ginger and garlic and add and sauté.  add green chillies.  Add chilli powder, coriander powder, garam masala, and turmeric powder.  Add chopped tomatoes and fry for 5 minutes.  Add chicken pieces and lemon juice and salt.  Mix everything well and cook until chicken is tender.  Fry grated coconut for few minutes until it turns slight brown.  Grind together cashew nuts and browned coconut together. Mix this in 1 cup of water and add it to the chicken curry.  Bring to boil and remove from fire.

Heat oil.  Splutter mustard.  Add sliced shallots and curry leaves.  Sauté well.  Add to chicken korma.  Garnish with coriander leaves.

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