Kerala Chicken Roast

Ingredients

Chicken – 1 kg cut into pieces

Turmeric powder – 1 tsp

Coriander powder – 2 tsp

Chilly powder – 2 tsp

Thick coconut milk – 2 tbsp

Salt – 1 tsp

Coconut oil – for frying + 4 tbsp

Green chillies – 6 slit

Curry leaves – 4 sprigs

Ginger – 2 tbsp crushed

Garlic – 2 tbsp crushed

Onion – 4 sliced

Tomatoes – 3 medium chopped

Kashmiri chilly powder – 2 1/2 tsp

Turmeric powder – 1/2 tsp

Coriander powder – 2 tsp

Pepper powder – 1/2 tsp

Aniseed powder – 1/2 tsp

Garam masala – 1 tsp

Thick coconut milk – 1/2 cup

Water – 1 cup

Salt – to taste

Method

Marinate the chicken pieces with spice powders, coconut milk and salt for 30 minutes.  Deep fry in oil till done.  Heat 4 tbsp of the leftover oil and fry green chillies and curry leaves.  Keep aside.  Add ginger and garlic followed by onions.  Fry till the onions turn golden brown.  Add the tomatoes and fry till the oil separates.  Add the spice powders and fry well.  Now add the fried chicken pieces, coconut milk, water and salt.  Mix well and roast till the masala is well coated over the chicken pieces.  Serve lip-smacking ‘Kerala Chicken Roast’ garnished with the fried green chillies and curry leaves.  This chicken roast goes well with appam, puttu, idiyappam, pathiri, rice, porotta, bread etc.  Enjoy with your loved ones!