Name: Vizhinjam Chicken Fry with Video
Prep time: 15 min
Cook time: 30 min
Ingredients: 1 Kg Chicken (Washed, cleaned and cut into medium sized pieces.); 1 Tsp Turmeric powder; 2½ Tsp Kashmiri chilli powder; 2 Tbsp Lemon juice; 5 Nos. Dry red chillies; 1½ Tbsp Fennel seeds (Perumjeerakam); 1½ Pod Garlic; 2 Inch Ginger; 10 nos. Shallots; 1 Handful Coriander leaves; 1 Handful Mint leaves; 4 Sprig Curry leaves; 2 Nos. Green chilly; 3 Nos. Pandan leaves; Coconut Oil (For frying); As reqd Salt

Vizhinjam Chicken Fry: A Coastal Culinary Delight

Vizhinjam Chicken Fry is a mouth-watering dish that hails from the coastal region of Vizhinjam, Kerala. The dish is known for its rich flavors and aromatic spices. The unique blend of spices and the method of preparation give the dish its distinct taste and texture.

The Origin and Cultural Significance

Vizhinjam, a small coastal town in Kerala, is renowned for its seafood and spice-rich cuisine. The town’s proximity to the sea ensures a steady supply of fresh ingredients. Vizhinjam Chicken Fry embodies the spirit of the region through its use of local spices and traditional cooking techniques. This dish is often prepared during festivals, family gatherings, and special occasions, symbolizing warmth and hospitality.

Traditional Preparation Method

Preparing the dish is an art that has been passed down through generations. The chicken pieces are marinated in the spice mix for several hours, allowing the flavors to penetrate deep into the meat. They are then fried to perfection in coconut oil until golden brown and crispy. The final touch is a garnish of the leftover fried marinade, which not only adds to the visual appeal but also enhances the overall flavor profile.

Health Benefits and Nutritional Value

While the dish is undoubtedly delicious, it also offers several health benefits. Chicken is a great source of lean protein, essential for muscle growth and repair. The spices used in the marinade, such as turmeric and ginger, have anti-inflammatory properties and aid digestion. Coconut oil, despite its high saturated fat content, is known for its medium-chain triglycerides (MCTs), which can boost metabolism and support heart health when consumed in moderation.

Serving Suggestions and Pairings

Vizhinjam Chicken Fry can be enjoyed in various ways, making it a versatile dish for any meal. It pairs perfectly with steamed rice, traditional Kerala parottas, or even as an appetizer with a side of mint chutney.

Conclusion: A Must-Try Culinary Experience

Vizhinjam Chicken Fry is more than just a dish, it’s a celebration of Kerala’s rich culinary heritage. Its irresistible flavors and crispy texture make it a favorite among locals and visitors alike. Whether you’re a seasoned foodie or someone looking to explore new tastes, Vizhinjam Chicken Fry promises a delightful and unforgettable dining experience

Vizhinjam Chicken Fry with Video

Vizhinjam Chicken Fry is a mouth-watering dish that hails from the coastal region of Vizhinjam, Kerala. Known for its rich flavors and aromatic spices, this dish has become a staple in many households and a favorite among food enthusiasts.

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Prep Time 15

Cook Time 30

Course Main Dish

Cuisine Kerala

Servings People

Ingredients

1 Kg Chicken Washed, cleaned and cut into medium sized pieces.
1 Tsp Turmeric powder
2½ Tsp Kashmiri chilli powder
2 Tbsp Lemon juice
5 Nos. Dry red chillies
1½ Tbsp Fennel seeds Perumjeerakam
1½ Pod Garlic
2 Inch Ginger
10 nos. Shallots
1 Handful Coriander leaves
1 Handful Mint leaves
4 Sprig Curry leaves
2 Nos. Green chilly
3 Nos. Pandan leaves
Coconut Oil For frying
As reqd Salt

Instructions

Cut tiny slits into the chicken meat to allow the marinade to penetrate.
Add kashmiri chilly powder, turmeric powder, lemon juice and salt as required.
In a grinder simply crush ginger and garlic. Do not make a smooth paste.
Add it into the chicken.
Crush dried Red chilly and fennel seeds. Here also no need to powder the mixture, simple crushing will do.
Add it into the chicken.
Crush ramba leaves.
And add it into the chicken.
Crush shallots, green chilly, coriander leaves, curry leaves and mint leaves.
Add to the chicken and rub the mixture especially into the slits. Marinate for minimum half an hour or overnight.
Heat coconut oil in a kadai.
Fry the chicken on a medium flame for 15-20 minutes.
When the chicken is completely fried, add the remaining marinade to the hot oil and fry. Spread the fried masala over the fried chicken. It is this crunchy masala that makes the dish superb.
Tasty Vizhinjam Chicken Fry is ready now. Serve hot with Porotta, Neichor or Biriyani.