"Classic buttermilk fried chicken with distinctive flavours from Kerala"
Kerala fried chicken with coconut oil, curry leaf congee, barbecued tender stem broccoli dipped in crushed mustard, cumin yogurt, spicy turmeric and chilli mayo.
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Prep time 3hrs
Cook time 35mins
Serves or Makes: 4
Recipe Card
ingredients
- 8 pieces medium skinless boneless chicken thighs
- 2 cups buttermilk
- 1 spoon freshly grated ginger and garlic
- 1/4 spoon turmeric powder
- 2 teaspoon pepper powder
- 1/2 tabelspoons cumin powder
- 1/2 tabelspoons chilli powder
- 1 tablespoon whole mustard seeds
- 1 tablespoon whole cumin seeds
- 2 teaspoon salt
- 1 teaspoon sugar
- 1/2 tablespoons garam masala
- 1/4 spoon black salt
- 5 sprigs fresh curry leaves
- 1 cup finely chopped cilantro
- 8 stems fresh tenderstem broccoli
- 1 tablespoon lemon juice
- 1/2 cup mayonese
- 1 cup whipped yogurt
- 2 cups plain flour
- 1/2 cup cornstarch or rice flour
- 1 cube organic chicken stock
- 2 cups jasmine rice or any glutinous rice
- 1 tablespoon melted coconut oil
- 2 tablespoon olive oil
- Cooking oil to deep fry
Method
Step 1
Rub the chicken pieces with minced ginger and garlic, spices, coconut oil, black salt, table salt and pepper. Blitz the buttermilk with curry leaves and half of the coriander and pour over the chicken. Refrigerate the chicken for at least 2 - 3 hours or overnight if possible.
Step 2
Cook the rice with 4 cups of chicken stock, finely chopped curry leaves and a bit of coconut oil on a medium to low heat. Cover and cook until you get a porridge like consistency.
Step 3
While the rice is cooking, pour oil in a large skillet over medium heat. Take a plate, add the plain flour and cornstarch to it. When you are ready to fry the chicken, drain each piece, retaining the marinade. One by one, dredge each chicken piece in the flour, then dip it in the reserve marinade and dredge it in flour again to get a good coating of the flour dust on the chicken. Drop the pieces in the oil without overcrowding. Fry the chicken pieces until deep golden brown on each side. About 4 -5 minutes. Drain on a cooling rack or blue paper.
Step 4
Take the cumin seeds and mustard seeds and pound them to a coarse powder. Whisk the yogurt, add the coarsely ground cumin-mustard powder, finely chopped coriander, a pinch of salt, black salt and just a dash of sugar
Step 5
Pre-heat your grill on a medium heat. Wash and pat dry the broccoli. Rub it with olive oil and pepper. Place them on the barbecue and grill them until just a little tender and slightly charred, but still hold them straight. I like them crunchy so i do not over cook them. Dunk the head bit into the yogurt dip.
Step 6
Take mayo in a bowl, add minced garlic, turmeric powder, chilli flakes, lemon juice, salt and whisk it to a smooth consistency
Step 7
To plate, squeeze the mayo on a plate, stack the congee rice in a round mould, top it with the fried chicken pieces and finish with the dunked broccoli.