Kerala Inspired Chicken Popcorn

Give a desi twist to the regular Chicken Popcorn with Chef Nehal’s Kerala-inspired recipe. He has been experimenting with different flavours for popcorn chicken lately and this recipe was a bomb in a good way!

Chef Nehal made this tasty snack in the Artisan Hybrid series as it is stick-resistant, metal spoon friendly & 100% PFOA free. You must give it a try too!


Preparation for Kerala-Inspired Chicken Popcorn

This recipe does not need much preparation other than prepping the ingredients given below; however, you may want to make the spice powder in advance to save some cooking time.


Ingredients for Kerala-Inspired Chicken Popcorn

For the Pepper Popcorn Chicken Spice Powder

  • 2 tbsp cumin seeds
  • 2 tbsp sauf/fennel seeds
  • 11/2 tbsp black peppercorns


For the Sauce

  • 3 tbsp oil
  • 1 small cinnamon stick
  • 2 pieces cloves
  • 10-12 curry leaves
  • 1/4 cup chopped onions
  • 1 slit green chillies
  • 2 tsp chopped garlic
  • 2 tsp chopped ginger
  • Salt as required
  • 2 tbsp black pepper spice powder
  • 1 cup water
  • Juice of 1 lemon 1/4 cup coconut milk


For the Fried Chicken

  • 500 gm Chicken Breast Boneless (cubed)
  • Salt & pepper to taste
  • 1/4 tsp turmeric powder
  • Juice of half lemon
  • 1 whisked egg
  • 1/2 cup Flour + 1/2 cup Corn starch for coating Oil for frying


To Garnish

  • Fried Curry leaves


How to Make Kerala-Inspired Chicken Popcorn

  • Cut the chicken into cubes and marinate it with salt, black pepper & turmeric powder for 20 mins.
  • Now make the black pepper spice powder, dry roast the cumin, fennel & black pepper for 2-3 mins on medium heat till aromatic & grind to a powder & keep aside.
  • Next prepare the sauce, heat oil, and fry the cinnamon, clove, and curry leaves for 10 seconds. Then add the chopped onion, ginger, and garlic along with some salt, and sauté on medium heat till translucent. Then add the black pepper spice powder and fry for 2 mins on low heat.
  • Next, add water along with lemon juice and coconut milk, and bring to a boil. Reduce it for 2 mins and adjust the seasoning. Now add the coriander, chilli flakes, and cornstarch slurry, and reduce the sauce till it thickens. Keep this warm on the side.
  • In a separate bowl, add egg to the chicken, coat with flour, and fry till it is golden and crisp. Then toss the fried chicken in the hot sauce and serve.

Entertaining guests who often pay surprise visits won’t worry you much with this and many more recipes that can be easily made using Stahl cookware. Subscribe and follow us to stay updated on our latest range of cookware and recipes.

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