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The Heart of the Recipe

• The Selection: Prime, boneless Chicken, hand-trimmed to ensure the highest quality cuts.

• The Purification Rinse: A traditional wash with high-quality Vinegar, Sea Salt, and Turmeric for pristine cleanliness.

• The Signature Marinade: A vibrant blend of Turmeric, Red Chili powder, and Sea Salt.

• Fresh Aromatics: Hand-cut Ginger, slit Green Chilies, sliced Garlic cloves, and fragrant Curry Leaves.

• The Traditional Spice Base: Mustard seeds, roasted Fenugreek (Uluvapodi), Turmeric, and pure Asafoetida (Kayapodi).

• The Foundation: Pure Sesame Oil (Nallenna) and authentic Toddy Vinegar (Kallu Vinegar) for a sharp, traditional depth.

The Community Method

I. Preparation & Purification
We begin with the finest chicken, meticulously removing all bones to retain only the most tender portions of the meat. The pieces are then given a traditional rinse in a mixture of vinegar, salt, and turmeric, and allowed to drain thoroughly to ensure they are ready to absorb the rich flavors of the marinade.

II. The Slow Cure
The chicken is hand-marinated with our house blend of turmeric, salt, and red chili powder. For the best results, we allow the meat to rest in a cool environment for several hours; this patience allows the spices to penetrate deeply, seasoning the meat to its core and firming the texture.

III. The Golden Sear
In a traditional heavy-bottomed vessel, the marinated chicken is fried in pure sesame oil until it achieves a beautiful golden, firm consistency. This process locks in the savory juices, creating the signature texture our community loves.

IV. Gathering the Aromatics
In a separate vessel, we temper mustard seeds in sesame oil until they crackle. We then add our hand-cut ginger, garlic, green chilies, and curry leaves, sautéing them until their fragrance fills the kitchen. On a gentle flame, we introduce the chili powder, turmeric, asafoetida, and roasted fenugreek, allowing the spices to bloom and create a rich, aromatic base.

V. The Final Union
Authentic toddy vinegar and a touch of salt are added, bringing the mixture to a vigorous, rolling boil. Once the gravy has reduced into a rich, glossy coat, we fold in the fried chicken. The preserve is allowed to simmer until the chicken and the thick spice reduction are perfectly married and the sauce has reached a luxurious consistency.

Kitchen Notes

Allow the preserve to cool to room temperature before transferring it into clean, sterilized glass jars. To maintain its peak heritage flavor, ensure the chicken remains submerged under a thin layer of the seasoned oil.

Taste Profile

• Spicy

• Tangy

• Rich and savoury

• Soft, well-coated texture

Why This Matters

By choosing this product, you are supporting women from Fort Kochi and Mattancherry who are building independent livelihoods through traditional food practices.