Description
Kanthari Chicken Dry is a fiery and flavorful dish from Kerala, prepared using kanthari mulaku—bird’s eye chilies known for their intense heat and sharp flavor. Traditionally made in regions like Kottayam, Pathanamthitta, and Idukki, this dish reflects the bold, rustic cooking style of central Kerala.
The chicken is marinated with turmeric, ginger-garlic paste, and crushed pepper, then slow-cooked and stir-fried with crushed kanthari chilies, shallots, curry leaves, and coconut oil. The dish has a semi-dry texture and a searing heat that builds gradually, balanced by the aromatic base of garlic and the fragrance of coconut oil. It is often served with rice, chapati, or Kerala parotta.
Kanthari Chicken Dry is a favorite in homestyle Syrian Christian cooking and is increasingly popular in Kerala-style restaurants across cities like Mississauga, Calgary, and Scarborough.
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