{"id":32036,"date":"2024-01-27T21:17:15","date_gmt":"2024-01-28T02:17:15","guid":{"rendered":"https:\/\/thasneen.com\/cooking\/?p=32036"},"modified":"2024-01-31T11:19:33","modified_gmt":"2024-01-31T16:19:33","slug":"cdf-chicken-dry-fry-recipe-kerala-style","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/cdf-chicken-dry-fry-recipe-kerala-style\/","title":{"rendered":"CDF- Chicken Dry Fry Recipe, Kerala Style"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-32039\" src=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/01\/chicken-dry-fry-CDF-recipe.jpg\" alt=\"\" width=\"475\" height=\"633\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/01\/chicken-dry-fry-CDF-recipe.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/01\/chicken-dry-fry-CDF-recipe-150x200.jpg 150w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/01\/chicken-dry-fry-CDF-recipe-45x60.jpg 45w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Aromatic &amp; flavourful chicken fried in coconut oil&#8230;<\/p>\n<p>One of the popular dishes in Kerala is beef dry fry or BDF, made with tender pieces of beef that are marinated in a flavorful mix of spices and then pan-fried until they&#8217;re cooked through and slightly crispy on the outside.<\/p>\n<p>The &#8220;dry&#8221; in the name refers to the fact that the beef is cooked without much sauce or gravy, resulting in a dish that&#8217;s more on the dry side compared to curries or stews.<\/p>\n<p>Instead of beef, I tried with chicken so it&#8217;s CDF.<\/p>\n<p>I improvised the recipe, marinated chicken fried in coconut oil, halfway through I added sliced shallots, ginger, garlic &amp; green chilies, and fried till everything turned golden brown. Towards the end, I&#8217;ve added a splash of white vinegar. Vinegar will give a nice kick to this CDF.<\/p>\n<p>This has turned into one of my favorite chicken dishes, I&#8217;ve already made this a few times.<\/p>\n<p>Absolutely delicious &amp; aromatic chicken dry fry, enjoy as a side dish with rice, chapati, appam, parotta, etc.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-32040\" src=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/01\/kerala-style-chicken-dry-fry-recipe.jpg\" alt=\"\" width=\"475\" height=\"356\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/01\/kerala-style-chicken-dry-fry-recipe.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/01\/kerala-style-chicken-dry-fry-recipe-267x200.jpg 267w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/01\/kerala-style-chicken-dry-fry-recipe-80x60.jpg 80w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/01\/kerala-chicken-dry-fry-recipe-475x200.jpg\" \/>\n<div class=\"item ERName\">CDF- Chicken Dry Fry Recipe, Kerala Style<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Main<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT30M\">30 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT15M\">15 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT45M\">45 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">4 People<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]For marinating chicken[\/b]<\/li>\n<li class=\"ingredient\">Boneless chicken, diced- 2 chicken breasts<\/li>\n<li class=\"ingredient\">Kashmiri chili powder- 1 tsp<\/li>\n<li class=\"ingredient\">Regular Chili powder- 1 tsp (hot version)<\/li>\n<li class=\"ingredient\">Turmeric powder- 1\/8 tsp<\/li>\n<li class=\"ingredient\">Coriander powder- 1 tbsp<\/li>\n<li class=\"ingredient\">Garam masala- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Cumin powder- 1\/2 tsp (optional)<\/li>\n<li class=\"ingredient\">Salt- 1 1\/2 tsp<\/li>\n<li class=\"ERSeparator\">[b]For frying[\/b]<\/li>\n<li class=\"ingredient\">Coconut oil- 5 tbsp<\/li>\n<li class=\"ingredient\">Curry leaves- 1 sprig<\/li>\n<li class=\"ingredient\">Shallots, sliced thin- 2 shallots or 4 small-pearl onions<\/li>\n<li class=\"ingredient\">Garlic, sliced- 2 cloves<\/li>\n<li class=\"ingredient\">Ginger, sliced- 2-inch slice<\/li>\n<li class=\"ingredient\">Green chilies, chopped- 2<\/li>\n<li class=\"ingredient\">White Vinegar- 1 tbsp<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Use boneless chicken breasts, dice them into medium-sized chunks.<\/li>\n<li class=\"instruction\">To a bowl, add the chicken along with the above-mentioned ingredients &#8216;for marinating chicken&#8217;.<\/li>\n<li class=\"instruction\">Combine well &amp; let marinate for 30 minutes.<\/li>\n<li class=\"instruction\">Use a cast iron skillet for better frying &amp; taste.<\/li>\n<li class=\"instruction\">Place a cast iron skillet over medium heat, add 4 tbsp coconut oil.<\/li>\n<li class=\"instruction\">Add the marinated chicken to the pan along with the curry leaves, combine well &amp; let cook for a few minutes.<\/li>\n<li class=\"instruction\">Curry leaves will impart a nice aroma, so don&#8217;t skip adding them.<\/li>\n<li class=\"instruction\">To ensure the inside of the chicken cooks well, I cover the pan with the lid &amp; cook for a few minutes.<\/li>\n<li class=\"instruction\">Stir fry the chicken.<\/li>\n<li class=\"instruction\">When the chicken has almost cooked through, add 1 tbsp more coconut oil.<\/li>\n<li class=\"instruction\">Add the shallots, ginger, garlic &amp; green chilies.<\/li>\n<li class=\"instruction\">Stir fry till everything turns golden brown in color.<\/li>\n<li class=\"instruction\">Finally, add white vinegar &amp; stir fry for a minute.<\/li>\n<li class=\"instruction\">Vinegar will give a nice flavor to this dish. I prefer vinegar to lemon juice.<\/li>\n<li class=\"instruction\">Take the pan off the heat.<\/li>\n<li class=\"instruction\">Serve in a bowl &amp; enjoy as a side dish with rice, chapati, parotta, etc.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Aromatic &amp; flavourful chicken fried in coconut oil&#8230; One of the popular dishes in Kerala is beef dry fry or BDF, made with tender pieces of beef that are marinated in a flavorful mix of spices and then pan-fried until they&#8217;re cooked through and slightly crispy on the outside. The &#8220;dry&#8221; in the name refers &hellip; <\/p>\n","protected":false},"author":1,"featured_media":32041,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[408,27,22],"tags":[5,1160],"class_list":["post-32036","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chicken-by-ingredient","category-indian-cuisine","category-kerala-cuisine","tag-chicken","tag-kerala-recipes","course-main","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/32036","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=32036"}],"version-history":[{"count":3,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/32036\/revisions"}],"predecessor-version":[{"id":32062,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/32036\/revisions\/32062"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/32041"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=32036"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=32036"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=32036"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}