AuthorChef Soju PhilipChicken roast is a traditional Kerala non veg dish which prevails mainly in the Central Travancore region of the state. Basically belongs to the Syrian Christian community, the dish can be made with chicken, duck, meat or egg. This particular recipe- Kuttanadan Chicken roast is taken from my book-Recipes on Ripples- a travelogue cookbook gives an extensive repertoire about the water bound region of Kerala- Kuttanad.
Chicken is cooked with shallots, ginger, garlic and exotic spices gives a very unique taste to the dish. This can very well serve with any breads such us Kerala Paratha, Appam, Kallappam, Chappathi or even with rice and other sides.
Clean and cut the chicken into eight pieces, wash, and drain.
Peel and slice the shallots. Quarter the tomato.
Marinate the chicken with half of the garam masala powder, half of the chili powder, turmeric, salt, chopped chili, one sprig of crushed curry leaves, and vinegar. Allow it to marinate for one hour.
Heat coconut oil in a kadai, lightly fry the marinated chicken, and then remove it.
In the same oil, add curry leaves and shallots. Sauté them well.
Add sliced green chili, ginger, and garlic. Fry until brown in color.
Add the remaining Garam Masala powder and chili powder, then add the chicken back in. Mix well.
Add a little water and cook over a low flame until the chicken is cooked and the gravy thickens
Add black pepper powder and fennel powder, and check for salt.
Toss well until the masala is coated well with the chicken pieces.
Remove from the heat, garnish with tomato quarters, and serve with Chapati
Ingredients
Directions
Clean and cut the chicken into eight pieces, wash, and drain.
Peel and slice the shallots. Quarter the tomato.
Marinate the chicken with half of the garam masala powder, half of the chili powder, turmeric, salt, chopped chili, one sprig of crushed curry leaves, and vinegar. Allow it to marinate for one hour.
Heat coconut oil in a kadai, lightly fry the marinated chicken, and then remove it.
In the same oil, add curry leaves and shallots. Sauté them well.
Add sliced green chili, ginger, and garlic. Fry until brown in color.
Add the remaining Garam Masala powder and chili powder, then add the chicken back in. Mix well.
Add a little water and cook over a low flame until the chicken is cooked and the gravy thickens
Add black pepper powder and fennel powder, and check for salt.
Toss well until the masala is coated well with the chicken pieces.
Remove from the heat, garnish with tomato quarters, and serve with Chapati
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