Kerala Chicken Roast
Author: Asha
Recipe type: Sides
Cuisine: Indian
Serves: 2
- Chicken, 2 whole leg pieces (400-500 gms)
- Onions, 4 large sliced
- Tomatoes, 2 medium sized pureed
- Curry leaves, 8 nos
- Ginger garlic paste, 2 tbspns (for marination)
- Coconut oil, 4-5 tbspns
- To be ground:
- Fennel seeds, ¾ tsp
- Ginger, 2 inch piece
- Garlic, 8-10 cloves
- Coriander powder, 2 tsp
- Garam Masala, 1 tsp
- Chilli Powder, 1 tsp
- Green Chilli, 1 no.
- Cardamoms, 2 nos
- Bay leaf, 1
- Cinnamon, 1 inch stick
- Cloves, 2 nos
- Lime Juice, ½ a lime
- Grind together all the ingredients mentioned under to be ground.
- Clean the chicken and marinate it with ginger garlic paste, 3 tsps of the ground paste and salt to taste.
- Refrigerate the marinated chicken 2-3 hours.
- Place a pan on medium heat and add 2-3 tbspns of coconut oil.
- Add the sliced onions and fry till its brown.
- Now add the tomato puree and cook till oil oozes from the sides.
- At this stage add the curry leaves, the rest of the ground paste and salt to taste.
- Fry it till the raw smell disappears.
- In the meantime, shallow fry the chicken legs in 2-3 tbspns of oil till the sides are cooked and slightly browned.
- Now add this to the onion tomato mixture and cook till the chicken is fully done and there is no water in the roast.
- Serve with indian bread/rice
Recipe by Spice Counter at http://spicecounter.com/sides/kerala-chicken-roast/
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