Chicken Kondattam

Normally in Kerala, kondattams are prepared using vegetables like bittergourd,lady’s finger marinated in curd and salt and sundried for 4-5 days and then fried in oil.But this kondattam is entirely different and it  is prepared by deep fry chicken pieces in batter and then sauteed in spices.This is a good appetizer and goes well with chappathi or rice as side dish.

Chicken Kondattom (5)


  1. Boneless chicken Breast (julienne cut) – 250 gms
  2. Onion(finely chopped) – 1
  3. Garlic paste –1 tsp
  4. Dry red chilly – 3
  5. Curry leaves – 2 sprigs
  6. Red Chilly Flakes – 1 tbsp
  7. Kashmiri red chilly powder – 2 tsp
  8. Chat masala – 1 tsp
  9. Pepper Powder – 1 tsp
  10. Coconut Oil

For making Batter

  1. Egg – 1
  2. Maida – 2 tbsp
  3. Corn flour – 2tbsp
  4. Ginger-garlic paste – 1tbsp
  5. Kashmiri chilly powder – 1 tsp
  6. Chicken masala – 1 tsp
  7. Salt
  8. Garam Masala – 1 tsp
  9. Lime Juice – 1 tbsp

Chicken Kondattom (3)

Chicken Kondattom (6)


  1. Clean chicken pieces and cut into long thin strips.In a bowl, beat egg and add the remaining ingredients mentioned above for making batter.Add chicken pieces into it and mix well. Keep aside for 30 minutes.
  2. Heat oil in a frying pan. Take one by one strip and drop into the oil.Deep fry till chicken pieces are crispy and well cooked.
  3. Heat 3tbsp of oil in another pan.Add chopped onions to it and saute well.once onions are brown in color,add garlic paste,dry red chilly,chilly flakes,chilly powder,chat masala,pepper powder and curry leaves.
  4. once the raw smell of spices goes,add crispy chicken to it and stir well.Remove from fire.If you want more spicy,you can add more chilly powder and chilly flakes.
  5. Chicken kondattam is ready to serve.

Recipe Source:Jai Hind TV SWAD



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1 Response

  1. December 11, 2015

    […] Read full post: Chicken Kondattom […]

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