Kerala Chicken Roast with Coconut Slices | Kerala Kozhi Roast

Ingredientsfor 4 servings

• 1 kg Cut and washed Chicken
• 1 cup Coconut pieces
• 2 cup Onion / Shallots — chopped
• 1/4 cup Green chilli
• 10 - 15 nos Curry leaves
• 2-3 tsp Ginger pieces
• 1 nos Lemon
• Salt, to taste
• 2 tsp Turmeric powder
• 2 tbsp Coriander powder
• 1 tbsp Red chilli powder
• 1/4 cup Coconut oil

Preparation

1. Step 1

   Change the Chicken pieces into a big Vessel/Bowl. Add some Coriander powder, Red Chilli powder, Turmeric powder, sliced Green Chilli, Ginger, Curry leaves and required quantity of Salt. Also cut the Lemon and add the Lemon juice into this mix and stir it well and keep it separately for some time.

2. Step 2

   Warm coconut oil in a Cheenachatti, add some chopped Onion/Shallots and sliced Green Chilli and stir it well.

3. Step 3

   Add Coconut pieces also and stir the mix further. When colour of the mix turns into golden/brown, add some more Turmeric powder, Coriander power, Red Chilli powder also and stir the mix properly for about five minutes.

4. Step 4

   Add the masala coated Chicken pieces into this mix along with 1 – 2 cups of water and some more salt (only if required). Stir this Stir everything together thoroughly, cover the Cheenachatti with a lid and cook the chicken in medium flame.

5. Step 5

   When the chicken pieces and other ingredients are cooked properly, remove the lid and dry the remaining masala water in low flame. Chicken Masala is ready. This Chicken Masala can be served with Chappathi/Parotta/Poori.