With pepper and curry leaves, this dish undoubtedly encompasses the very essence of Kerala. Do attempt this

THATTUKADA STYLE CHICKEN FRY

Ingredients

750 grams chicken, cut into 2 inch pieces on the bone
2 eggs
1 1/2 tbsps Kashmiri red chilli powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp black pepper powder
1 tbsp red chilli flakes
1 tsp garam masala powder
Salt to taste
1 lemon, halved
1 1/2 tbsps ginger-garlic paste
25-30 curry leaves
2 tbsps corn flour
3 tablespoons refined flour (maida).
Oil for deep frying.
Onion rings to serve.
Lemon wedges to serve.

Technique.

1. Take chicken in a big bowl. Break in the eggs, add Kashmiri red chilli powder, turmeric powder, coriander powder, black pepper powder, red chilli flakes, garam masala powder and salt. Squeeze the juice of lemon, include ginger-garlic paste and 15-20 curry leaves and mix till well integrated. Include corn flour and fine-tuned flour and mix. Set aside to marinate for thirty minutes.
2. Heat oil in a kadai. Carefully slide in the chicken pieces and the curry leaves in the hot oil. Deep fry on medium heat till golden brown and crisp. Drain pipes on an absorbent paper.
3. Organize the chicken pieces on to a serving plate and serve hot with onion rings and lemon wedges.

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