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Side Dish

Kerala Chicken Roast

Indulge your taste buds in the rich and aromatic world of Kerala Chicken Roast, a culinary masterpiece that captures the essence of South Indian cuisine.

Ingredientsfor 6 servings

500 g Chicken
250 g Onion — finely sliced
250 g Tomato — finely sliced
8 nos Green chillies
1/2 cup Shallots (Kunjulli)
Ginger A small piece
7 nos Garlic Cloves whole
Curry leaves, a few
Salt, to taste
1 tbsp Coriander powder
1 tbsp Chilly powder
1/2 tsp Turmeric powder
1 tsp Garam masala powder
1/4 cup Oil

Preparation

Step 1
Clean and cut chicken into medium sized pieces.
Step 2
Get the raw ingredients: shallots, garlic, ginger and green chillies in a bowl.
Step 3
Crush together shallots, garlic, ginger and green chillies.
Step 4
Keep crushed mixture aside.
Step 5
Heat the oil in a heavy bottom vessel.
Step 6
Add curry leaves and onion and sauté, till they turn soft.
Step 7
Add all powders and stir once. Add chicken and tomatoes and allow it to boil. When it starts boiling, add salt.
Step 8
Add the crushed shallot mixture and simmer for 1 minute. Put the lid on and cook in simmer for 20 - 30 minutes.
Step 9
When the oil separates, allow it to cook on a low flame for another 10 minutes to roast it.
Step 10
Serve while still hot with boiled rice or rotis.

Tip

A heavy-bottomed pan or cast iron skillet gives you the best results for a proper Kerala fry. Thin pans burn the spices before the meat dries.

Kerala Chicken Roast

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Side Dish

Kerala Chicken Roast

Indulge your taste buds in the rich and aromatic world of Kerala Chicken Roast, a culinary masterpiece that captures the essence of South Indian cuisine.

Ingredientsfor 6 servings

500 g Chicken
250 g Onion — finely sliced
250 g Tomato — finely sliced
8 nos Green chillies
1/2 cup Shallots (Kunjulli)
Ginger A small piece
7 nos Garlic Cloves whole
Curry leaves, a few
Salt, to taste
1 tbsp Coriander powder
1 tbsp Chilly powder
1/2 tsp Turmeric powder
1 tsp Garam masala powder
1/4 cup Oil

Preparation

Step 1
Clean and cut chicken into medium sized pieces.
Step 2
Get the raw ingredients: shallots, garlic, ginger and green chillies in a bowl.
Step 3
Crush together shallots, garlic, ginger and green chillies.
Step 4
Keep crushed mixture aside.
Step 5
Heat the oil in a heavy bottom vessel.
Step 6
Add curry leaves and onion and sauté, till they turn soft.
Step 7
Add all powders and stir once. Add chicken and tomatoes and allow it to boil. When it starts boiling, add salt.
Step 8
Add the crushed shallot mixture and simmer for 1 minute. Put the lid on and cook in simmer for 20 - 30 minutes.
Step 9
When the oil separates, allow it to cook on a low flame for another 10 minutes to roast it.
Step 10
Serve while still hot with boiled rice or rotis.