I predominantly cook vegetarian dishes, but i am always willing to make chicken (chicken alone) once in a way if my husband agrees to clean it for me. My husband comes from a family where a week seldom goes by without meat a couple of times. While he is not a compulsive meat eater, he definitely enjoys having it once or a twice a month.
So the last time he wanted to have chicken, i decided to make one of the specialities from my homeland, Kerala Chicken Roast. I looked up a dozen recipes online and came up with my own version of it. Generally the marinated chicken is deep fried and sauteed in the onion-tomato masala. I decided to shallow fry it instead. Also to give it an authentic kerala taste i used coconut oil for cooking. I made the roast using two large whole leg pieces (about 500 gms) as i feel that it is the best cut of chicken and is very juicy and flavorful. So without much ado, here goes the recipe for Kerala Chicken Roast:
Kerala Chicken Roast
Recipe type: Sides
- 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