The other day I was craving for some spicy Kerala style Chicken Drumstick fry . And since we had anyways planned on eating out, my husband decided to take me to this new restaurant to try out their food. And obviously, I ordered the Chicken fry and waited impatiently for the food to arrive. And finally it did.
My mother always tells me “Do not keep high hopes on anyone or anything. Because when people or things don’t turn out the way you expected, the disappointment will be unbearable.” And i should have remembered this, then! It would be an understatement if I had to say, I was disappointed. Actually, I was hurt. I felt betrayed. Didn’t they know how excited I was? Then why oh why did they
burn fry it the way they did. In loads of cheap coconut oil! You couldn’t get the taste of the chicken or the spicy masala in which it’s supposed to be coated in….only you could taste the coconut oil, smell the coconut oil and when you bite into the chicken, feel the oil! The coconut oil overpowered the entire dish. I don’t know how many of you really like their food deep-fried in coconut oil, but I prefer an oil that’s more neutral – like vegetable or sunflower oil, where you actually get the taste of the meat you are biting into, the seasonings, and NOT the oil!
I’m not kidding when I tell you, tears started rolling down my cheeks. Ya, I’m very sentimental when it comes to food. :-P. So sitting there I decided the next day’s menu for dinner. No prizes for guessing. It was Kerala Style Chicken Drumsticks.
And here’s what I did:
KERALA STYLE CHICKEN DRUMSTICK FRY
- Chicken Drumsticks – 1 kilo (13-14 drumsticks)
- Lemon Juice or White Vinegar – 1 tablespoon
- Oil – for shallow frying
- Chilly Powder – 1 1/2 – 2 tablespoon (Alter according to your spice tolerance)
- Turmeric Powder – 1/2 tsp
- Black Pepper Powder – 1/2 tablespoon
- Garam Masala Powder – 1/2 teaspoon
- Ginger Garlic Paste – 1 tablespoon
- Lemon Juice – 1 tbsp
- Salt – to taste
Remove the skin from the chicken drumsticks and wash it thoroughly. Then pour the lemon juice or vinegar into some water and let the chicken pieces soak in it for about 5 minutes. Wash again properly, drain the pieces and keep aside.
Make 2 or 3 slits on each drumstick (or you could even take a fork n make holes into the flesh) so that marinade gets inside.
Prepare the marinade using all the above marinade ingredients and rub on the chicken pieces. Keep aside for atleast 1 hour.
Heat oil in a wok/kadai and add the chicken drumsticks (about 3-4). Do not over crowd the pan.
Fry the pieces on medium heat, turning occasionally, until the drumsticks are cooked inside. Repeat for all left over pieces.
Serve hot hot. If it’s going to be a snack or starter, then serve with sliced onions, lemon and coriander-mint chutney. Else, serve it as a side dish with your favorite curry, or you could even make it a main course, by adding some fresh vegetables to it and calling it a meal !