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Main Course

Kerala Roast Chicken

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 4 servings

500 g Chicken
1 nos Onion
1 nos Tomato
1 tsp Aniseed powder (Perinjeerakam)
1 tsp Ginger
1 tsp Garlic
Coriander powder
Red chilly powder, to taste
½ tsp Garam Masala
Salt, to taste
¼ tsp Turmeric powder
3-4 nos Chillies
Ginger garlic paste - 1 tsp
1 tsp Cumin powder (Jeerakam)
1 tsp Pepper
Curry leaves A, a few
1 tbsp Coriander leaves
1 tbsp Tomato sauce
Food color A pinch
1 nos Egg — optional
1 tsp Spices
Curd

Preparation

Step 1
Clean the chicken pieces (preferably leg and breast pieces).
Step 2
Make slits over the fleshy parts.
Step 3
Make a paste with ginger, garlic and salt.
Step 4
Marinate the chicken pieces with this paste adding alongwith the curd, chilly powder, coriander powder, turmeric powder, garam masala powder, aniseed powder, egg and food color. Leave it for an hour.
Step 5
Fry in hot oil the pieces in hot oil till it is well cooked and brown in colour.
Step 6
For Gravy: 1)Heat the oil in a pan and fry the sliced onions, sliced chilies, ginger garlic paste, chilly powder, coriander powder, turmeric powder, aniseed powder, cumin powder, tomato and salt.
Step 7
Add curry leaves, tomato sauce and curd and cook for sometime.
Step 8
Add chicken pieces and cover the lid and Let it cook for 5 minutes.
Step 9
Garnish with coriander leaves.
Step 10
Goes well with appam, idiappam or rotis.

Tip

Coconut oil is not optional in a Kerala fry. It adds a flavour that no other oil can replicate.

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Main Course

Kerala Roast Chicken

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 4 servings

500 g Chicken
1 nos Onion
1 nos Tomato
1 tsp Aniseed powder (Perinjeerakam)
1 tsp Ginger
1 tsp Garlic
Coriander powder
Red chilly powder, to taste
½ tsp Garam Masala
Salt, to taste
¼ tsp Turmeric powder
3-4 nos Chillies
Ginger garlic paste - 1 tsp
1 tsp Cumin powder (Jeerakam)
1 tsp Pepper
Curry leaves A, a few
1 tbsp Coriander leaves
1 tbsp Tomato sauce
Food color A pinch
1 nos Egg — optional
1 tsp Spices
Curd

Preparation

Step 1
Clean the chicken pieces (preferably leg and breast pieces).
Step 2
Make slits over the fleshy parts.
Step 3
Make a paste with ginger, garlic and salt.
Step 4
Marinate the chicken pieces with this paste adding alongwith the curd, chilly powder, coriander powder, turmeric powder, garam masala powder, aniseed powder, egg and food color. Leave it for an hour.
Step 5
Fry in hot oil the pieces in hot oil till it is well cooked and brown in colour.
Step 6
For Gravy: 1)Heat the oil in a pan and fry the sliced onions, sliced chilies, ginger garlic paste, chilly powder, coriander powder, turmeric powder, aniseed powder, cumin powder, tomato and salt.
Step 7
Add curry leaves, tomato sauce and curd and cook for sometime.
Step 8
Add chicken pieces and cover the lid and Let it cook for 5 minutes.
Step 9
Garnish with coriander leaves.
Step 10
Goes well with appam, idiappam or rotis.