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Kozhi Nirachu Porichathu - Malabar Cuisine

Influenced by various cultures like Arab, Brahmin, Zamorin, European and Chirakkal, the cuisine of Malabar has a multitude of both vegetarian as well as non-vegetarian dishes. The Malabari cuisine also includes a variety of seafood dishes. Kozhikode and Thalassery are known as the centres of Malabar cuisine in Kerala, India. Shown here is the recipe and preparation video of the Malabar Cuisine - Kozhi Nirachu Porichathu or Stuffed Chicken Fry.


Chicken – 1 full
Red chilli powder – ½ tsp
Turmeric powder – 1 pinch
Coriander powder – ½ tsp
Garam masala – 2 pinches
Pepper powder – 1 pinch
Salt - to taste
Coconut oil - 4 tsp
Onion - 1 chopped
Tomato – 1 chopped
Crushed green chilli - 2 nos
Curry leaves -
Ginger – 1
Crushed garlic
Ginger-garlic paste
Boiled egg – 2 nos
Chopped chicken liver – 1

How to prepare the Malabari Kozhi Nirachu Porichathu?

Make the marinade out of turmeric powder, chilli powder, ginger-garlic paste and salt. Marinate the chicken. Next take a pan and heat some oil. Put some crushed pieces of ginger and garlic. Stir well. Then, add some split pieces of green chillies, chopped pieces of onion and continue stirring. Add some salt, chopped pieces of tomato, powders of turmeric, red chilli and pepper and saute well. Into this, add the chopped pieces of chicken liver. Next, add some salt and garam masala, followed by the boiled eggs and saute well.

Empty the ingredients into a bowl. Take the marinated chicken and stuff it with the ingredients in the bowl. After you are done with the stuffing, sew the opening and also make the chicken compact by tying it around with twine. Next, steam the chicken for about 20 minutes and then deep fry it.

Try this stuffed chicken fry at your home.

Mr. Majo C Chirappuram
Executive Chef
Vythiri Resort, Wayanad