When it comes to South Indian cuisine, few dishes evoke the same level of comfort and satisfaction as Kerala parotta paired with a flavorful chicken fry. This combination is a staple in Kerala’s vibrant culinary landscape and offers a delightful blend of textures and flavors. In this blog, we’ll delve into the art of making Kerala parotta and a spicy, aromatic chicken fry, exploring how these two dishes come together to create a meal that is both hearty and indulgent.
Kerala Parotta: The Flaky, Soft Flatbread
Kerala parotta, also known as Malabar parotta, is a beloved South Indian flatbread known for its flaky, layered texture. Unlike other flatbreads, its unique preparation method involves a dough that is kneaded, folded, and stretched to achieve a light, airy texture.
I used iD Readymade malabar parotta.
Kerala Chicken Fry: Spicy and Aromatic
Kerala chicken fry is a classic dish known for its robust flavors and fragrant spices. This dry-fried chicken dish is perfect for pairing with the flaky Kerala parotta. Here’s how to make it:
Ingredients
- For the Marinade:
- 500 grams chicken pieces (I opted for boneless since I like it, you can opt for bone-in as well)
- 2 tablespoons ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 tablespoon lemon juice
- Salt to taste
- For Frying:
- 2 tablespoons coconut oil (or any cooking oil)
- 1 large onion, thinly sliced
- 2-3 green chilies, slit
- 1 sprig curry leaves
- 1 tablespoon chopped coriander leaves (for garnish)
Instructions
- Marinate the Chicken:
- In a large bowl, mix the chicken pieces with ginger-garlic paste, turmeric powder, red chili powder, coriander powder, garam masala, lemon juice, and salt.
- Let it marinate for at least 1 hour, or overnight in the refrigerator for deeper flavor.
- Cook the Chicken:
- Heat coconut oil(preffered but you can use any oil as per availability) in a large skillet or wok over medium heat.
- Add the sliced onions and green chilies. Sauté until the onions turn golden brown.
- Add the marinated chicken pieces and cook on medium heat, stirring occasionally, until the chicken is cooked through and has a crispy exterior. This usually takes about 15-20 minutes.
- Add curry leaves towards the end of cooking for an extra burst of flavor.
- Garnish and Serve:
- Garnish with chopped coriander leaves and serve hot alongside Kerala parotta.
Serving Suggestions
- Accompaniments: Kerala parotta and chicken fry are often served with additional sides like cucumber raita, pickle, or a fresh salad to balance the spiciness.
- Presentation: For a restaurant-style presentation, arrange the parottas on a platter and top with the chicken fry. Garnish with fresh cilantro and a wedge of lime.
Conclusion
Kerala parotta and chicken fry make for an irresistible combination that brings together flaky, soft bread and spicy, aromatic chicken. Whether you’re enjoying a family meal or hosting a gathering, this classic South Indian pairing offers comfort and indulgence in every bite. With these recipes, you can bring the flavors of Kerala into your kitchen and experience the joy of making and sharing this beloved dish. So, roll up your sleeves, get cooking, and savor the delicious blend of textures and tastes that define Kerala’s culinary heritage.
