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Main Course

Tasty Chicken Roast Easy

Pan-fried until the edges go dark and crispy, this chicken fry is the kind of dish you eat standing in the kitchen before it ever reaches the table. Dry-roasted with spices and finished with a fistful of curry leaves.

30 min total|Prep 30 min|Cook 20 min|4 servings|hard

Ingredientsfor 4 servings

1 kg Chicken — cut into big pieces
1 nos Onion — sliced
5 nos Shallots — sliced
1 nos Tomato — cut into pieces
5 nos Green Chillies
1" piece Ginger
4 Pods Garlic
3 Stems Coriander leaves
2 Stems Mint leaves
1 tsp Chilly Powder
1/2 tsp Turmeric Powder
1 tsp Black Pepper Powder
1/2 tsp Garam Masala Powder
Oil for shallow frying
Salt as rqrd

Preparation

Step 1
Cook onion, shallots, green chillies, followed by ginger and garlic.
Step 2
When it turns transparent,take half of it in a separate bowl.
Step 3
Coarsely grind this into a paste and set aside.
Step 4
Grind together tomato pieces,coriander leaves and mint leaves.
Step 5
Add this paste to the pan and stir fry on high till all the water is absorbed.
Step 6
Add the onion paste,followed by all the powders.
Step 7
Stir fry till oil seperates and add required amount of salt.
Step 8
Add the chicken pieces and give it a good stir till the chicken gets well coated with the paste.
Step 9
Put the lid on and cook for about 10 minutes and turn the pieces once when half-cooked.
Step 10
No need to add water as chicken gets cooked in the water which comes out of it.
Step 11
Check the level of salt and roast uncovered for some more time if u want the colour to turn dark.
Step 12
The amount of chiily powder and black pepper powder can be increased if u want to make it real hot!
Step 13
Tastes best when served with ghee rice/ vegetable rice/ fried rice.

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

Tasty Chicken Roast Easy

30 min total|Prep 30 min|Cook 20 min|4 servings|hard

Ingredientsfor 4 servings

1 kg Chicken — cut into big pieces
1 nos Onion — sliced
5 nos Shallots — sliced
1 nos Tomato — cut into pieces
5 nos Green Chillies
1" piece Ginger
4 Pods Garlic
3 Stems Coriander leaves
2 Stems Mint leaves
1 tsp Chilly Powder
1/2 tsp Turmeric Powder
1 tsp Black Pepper Powder
1/2 tsp Garam Masala Powder
Oil for shallow frying
Salt as rqrd

Preparation

Step 1
Cook onion, shallots, green chillies, followed by ginger and garlic.
Step 2
When it turns transparent,take half of it in a separate bowl.
Step 3
Coarsely grind this into a paste and set aside.
Step 4
Grind together tomato pieces,coriander leaves and mint leaves.
Step 5
Add this paste to the pan and stir fry on high till all the water is absorbed.
Step 6
Add the onion paste,followed by all the powders.
Step 7
Stir fry till oil seperates and add required amount of salt.
Step 8
Add the chicken pieces and give it a good stir till the chicken gets well coated with the paste.
Step 9
Put the lid on and cook for about 10 minutes and turn the pieces once when half-cooked.
Step 10
No need to add water as chicken gets cooked in the water which comes out of it.
Step 11
Check the level of salt and roast uncovered for some more time if u want the colour to turn dark.
Step 12
The amount of chiily powder and black pepper powder can be increased if u want to make it real hot!
Step 13
Tastes best when served with ghee rice/ vegetable rice/ fried rice.