Chicken Potato Roast
A proper Kerala fry — chicken tossed with shallots, curry leaves, and ground spices until each piece is dry, dark, and packed with heat. The coconut oil is not optional.
Ingredientsfor 5 servings
- 1 nos Whole chicken
- 4 nos Potato peeled and — cut into two pieces, medium
- Red chilly powder, to taste
- Salt, to taste
- 1/2 cup Vinegar
- 1/4 tsp Yellow food colour
- Ginger garlic paste - 3 tbsp
- 1 nos Green chilly
Preparation
Step 1
Cut the chicken into big pieces and make small cuts with knife.
Step 2
Cut green chilly and make a smooth paste of it.
Step 3
Mix together the green chilly paste, ginger-garlic paste, vinegar, salt, red chilly powder and yellow food color.
Step 4
Rub this paste on chicken and potatoes pieces.
Step 5
Put the pieces of chicken and potatoes in deep oven dish and cover it with foil.
Step 6
Cook in fairly hot oven(220ªc or gas mark 7)for about 40 minutes.
Step 7
Get out the dish from oven and remove foil and put the dish in oven again.
Step 8
Cook for about 30 minutes or till pieces get brown.
Step 9
Serve while still hot with rice or naan.
Tip
Coconut oil is not optional in a Kerala fry. It adds a flavour that no other oil can replicate.
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