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Main Course

Naarangai Thengapaal Chicken Roast

Kerala-style dry fry where chicken is cooked down until all the moisture evaporates and what remains is intensely flavoured, slightly caramelised, and impossibly moreish. Best with parotta or plain rice.

Ingredientsfor 3 servings

Chicken 750 grm
Coconut milk 2 cup
Pudina leaves 8
Coriander leaves half sprig
Green chilly 3
Curry leaves 2 sprig
1 tsp 1 tsp (Perumjeerakam)
Lemon 2
Potato half
Onion 1
Salt, to taste
Oil, to taste

Preparation

Step 1
First make a paste of green chilly, pudina leaves,coriander leaves and 1 lemon and marinate chicken using this mix and salt. Keep this for half an hour.
Step 2
Heat a pan and add oil to it, when its hot add chicken.
Step 3
When the chicken started becoming brown.
Step 4
Add 2 to 3 tsp of coconut milk and give it a good stir.
Step 5
Next, add onion and curry leaves to it.
Step 6
Cook it, stirring well and close the pan.
Step 7
When the chicken gets cooked well.
Step 8
Add the remaining coconut milk to it.
Step 9
When it boils,keep in low flame and close the pan.
Step 10
Stir the chicken for every 5 minutes.
Step 11
When it becomes dried, add sliced lemon.
Step 12
And the thin sliced potato.
Step 13
Give it a good stir and close the pan again for 5 minutes.
Step 14
Now our chicken is ready,turn off the heat and add perumjeerakam to it.
Step 15
Serve while still hot.

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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Main Course

Naarangai Thengapaal Chicken Roast

Ingredientsfor 3 servings

Chicken 750 grm
Coconut milk 2 cup
Pudina leaves 8
Coriander leaves half sprig
Green chilly 3
Curry leaves 2 sprig
1 tsp 1 tsp (Perumjeerakam)
Lemon 2
Potato half
Onion 1
Salt, to taste
Oil, to taste

Preparation

Step 1
First make a paste of green chilly, pudina leaves,coriander leaves and 1 lemon and marinate chicken using this mix and salt. Keep this for half an hour.
Step 2
Heat a pan and add oil to it, when its hot add chicken.
Step 3
When the chicken started becoming brown.
Step 4
Add 2 to 3 tsp of coconut milk and give it a good stir.
Step 5
Next, add onion and curry leaves to it.
Step 6
Cook it, stirring well and close the pan.
Step 7
When the chicken gets cooked well.
Step 8
Add the remaining coconut milk to it.
Step 9
When it boils,keep in low flame and close the pan.
Step 10
Stir the chicken for every 5 minutes.
Step 11
When it becomes dried, add sliced lemon.
Step 12
And the thin sliced potato.
Step 13
Give it a good stir and close the pan again for 5 minutes.
Step 14
Now our chicken is ready,turn off the heat and add perumjeerakam to it.
Step 15
Serve while still hot.