Kerala Thattu Kori Recipe
Kerala Thattu Kori
Kerala Street Stall Chicken Fry
Submitted By: Taz

Ingredients:

2 lbs Bone-in/Skin-on Chicken Pieces (Murgh / Kori)
Coconut Oil (Nariyal ka Tel/ Velichenna) for frying
Marinade:
10 cloves Fresh Garlic (Leh-sun / Vellulli) - smashed
1 inch piece Fresh Ginger (Adrak / Inchi) - rough chopped
1 Fresh Green Chile (Hari Mirch / Pacha Mulagu) - seeded and rough chopped
3 Tbs Plain Yogurt (Dahi / Tair)
1 Tbs Kerala Garam Masala - can substitute any garam masala
1 Tbs Kashmiri Chile Powder (Kashmiri Mirchi / Kashmiri Mulakupodi)
2 tsp Turmeric Powder (Haldi / Manjalpodi)
1 tsp Kosher Salt (Namak / Uppu)
Garnish:
10-12 Fresh Curry Leaves (Kaddi Patta / Kariveppila)
3 Dried Red Chiles (Lal Mirch / Chuvanna Mulagu) - crumbled into large pieces

Preparation:
  1. Wash your chicken pieces thoroughly and pat dry - Make a few slits 'down to the bone' in the thicker parts of your chicken pieces and place in a large bowl
  2. Place all of the 'marinade' ingredients in the work bowl of a blender or food processor and purée into a smooth, thick paste
  3. Transfer the paste to the bowl containing the chicken and (using your hands) massage into the chicken making sure the pieces are well coated on all sides and the paste has been worked into the slits you made
  4. Cover and chill in the refrigerator for 3-4 hours (over night for better results
  5. Heat 1/2 - 1 inch of the coconut oil in a large, heavy bottomed pan or skillet over medium/medium-low heat until a pinch of flour sizzles (350-360ºF) 
  6. Once oil is hot, place the marinated chicken in the oil (skin side down) and allow to fry for 3 minutes without moving it (DON'T OVERCROWD THE PAN - Work in batches if necessary)
  7. Flip the chicken pieces and continue to fry (turning the pieces every 2 minutes) until cooked through and crispy on the outside (apx 10-15 minutes total fry time)
  8. Transfer to a draining rig or absorbent paper - Repeat if necessary until all of the chicken is cooked
  9. Transfer to a serving dish
  10. Once all of the chicken has been fried, add the curry leaves and dried red chiles to the oil and fry until the curry leaves are crisp and the chiles are darkened - Using a slotted spoon, remove from the oil and sprinkle over the chicken pieces
  11. Serve hot garnished with sliced red onion, sliced tomatoes, sliced cucumber, and a few lemon or lime wedges alongside parotta, chapatti, naan, pulao, or steamed rice - Pair with Thattukada Ulli Kari (Kerala street stall onion 'curry')
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