AuthorChef Soju PhilipKadampanadan chicken roast is an ethnic chicken dish which prepared in my home town Kadampanad in olden days. Chicken cooked with fresh ground masala and spiced with black pepper which abundantly available in all households is a specialty of this dish. Very simple and very delicious and I had very fond memories about this dish. It was prepared and seen first in my house was when the naming ceremony of my nephew happening. I was about 13 years old that time. My Mom's sister was preparing this dish as the highlight for that day's lunch and she came to my father and asked him whether he likes extra punch of black pepper in the dish. I was wondered how detailed she was thinking when a dish was prepared. It was so delicious. Recently I thought to recollect the recipe from her and get it.
Re producing the dish which once conquered my mind and heart was always cherished.
Clean, wash and cut the chicken into medium pieces.
Grind the black pepper and fennel to a fine powder.
Coarse grind the shallots, ginger and garlic.
Marinate the chicken with ground shallots mix, ground pepper and fennel, Kashmiri chilli powder , garam masala,vinegar and salt. Keep aside for 30 min.
Heat half the coconut oil in a pan, splutter curry leaf and add sliced onions ad fry well till golden brown in color.
Add the marinated chicken to the pan and saute well. Cook the chicken without adding any water in a low flame till the chicken is cooked and dry.
Sprinkle the balance of coconut oil into the sides of pan and fry the chicken into a nice brown color and semi dry.
Add the 1/4 tsp fennel powder and 1/2 tsp of pepper powder, stir well and remove.
Serve hot with breads or rice.
Ingredients
Directions
Clean, wash and cut the chicken into medium pieces.
Grind the black pepper and fennel to a fine powder.
Coarse grind the shallots, ginger and garlic.
Marinate the chicken with ground shallots mix, ground pepper and fennel, Kashmiri chilli powder , garam masala,vinegar and salt. Keep aside for 30 min.
Heat half the coconut oil in a pan, splutter curry leaf and add sliced onions ad fry well till golden brown in color.
Add the marinated chicken to the pan and saute well. Cook the chicken without adding any water in a low flame till the chicken is cooked and dry.
Sprinkle the balance of coconut oil into the sides of pan and fry the chicken into a nice brown color and semi dry.
Add the 1/4 tsp fennel powder and 1/2 tsp of pepper powder, stir well and remove.
Serve hot with breads or rice.
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