Thursday, 4 June 2015

Kerala Roast Chicken

Up on post today is a chicken roast. There are already many chicken roast on the blog.You can check it here and here. Its my kind of curry and also my hubby loves anything of that sort. Its best with Chapati, Nans etc. Or it is best accompanied as side dish with any other curry along with rice varieties as well. As the name, Kerala Roast chicken, it depicts Kerala's own taste with the coconut oil flavor and smell. Over to the recipe.
  • Chicken- 1 cut to medium peices
  • Lime juice- 1 tbsp
  • Pepper powder- 1/2 tsp
  • Chilli powder- 1 tbsp
  • Turmeric powder- 1/4 tsp
  • Onion chopped-7 medium
  • Ginger chopped-2 1/2 tbsp
  • Garlic chopped- 2 1/2 tbsp
  • Garam masala powder- 1 tsp
  • Turmeric powder- 1 tsp
  • Kashmiri Chilli powder- 1 tbsp
  • Coriander powder- 1 tsp
  • Tomato- 3 cut into slices
  • Tomato ketchup- 2 tbsp
  • Curry leaves- a stem
  • Coconut oil for deep frying

  • Marinate chicken in pepper powder, lime juice and salt. Keep aside.
  • In a small bowl, mix Chilli powder and Turmeric powder with very little water to form a paste.
  • Mix this paste onto marinated chicken and marinate the chicken well and keep aside for 15 minutes.
  • In a wok, heat oil for deep frying the chicken. Fry the chicken in two batches if required. The flame should be on medium to cook the inside of the chicken and not to burn outside. This takes about 10- 15 minutes. The outside of the chicken should turn golden brown. Once done, transfer the chicken onto a paper towel.
  • Meanwhile the chicken is frying, take another pan and add 2-3 tbsp of the frying oil from the wok, Heat it.
  • Add chopped onion, ginger and garlic. Saute till onion turns golden brown.
  • Add Turmeric powder, Kashmiri chilli powder, Coriander powder and Garam masala powder. Mix.
  • Add Tomatoes, curry leaves and mix
  • Add tomato ketchup and chicken. Mix all together and cook for about 5 minutes.
  • Off the flame and serve hot with chapati, nan, ceylon parathabattoora etc.

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