Chicken Roast Restaurant Style
Slow-roasted in coconut oil with a generous hand of spices, this chicken fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.
Ingredientsfor 4 servings
- 1 kg Chicken — cut into medium sized pieces
- 2 tbsp Chilly powder
- 1/2 tsp Turmeric powder
- 1 tsp Pepper powder
- 2 nos Cinnamon (Karugapatta)
- 7 nos Cloves (Grambu)
- 1/2 tsp Fennel seeds (Perumjeerakam)
- 1 Pod Garlic — crushed
- 10 nos Shallots (Kunjulli)
- 2 nos Onion — chopped
- Salt, to taste
- Oil, to taste
Preparation
Step 1
Mix the following ingredients together and grind to a fine paste: chilly powder, turmeric powder, pepper powder, cinnamon pieces, cloves, fennel seeds, garlic crushed and shallots.
Step 2
Fry sliced onions and add this to the previously ground paste.
Step 3
Add chicken pieces to the mixture and marinate for 1-2 hours.
Step 4
Get out the chicken pieces and fry it till crispy and done.
Step 5
Stir in the fried chicken pieces into the remaining marinade and Stir everything together thoroughly in low flame.
Tip
Do not boil the curry hard after adding coconut milk. A gentle simmer is all you need — vigorous boiling can cause the coconut milk to split.
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