Give your Sunday meal a serious perk with a classic Kerala chicken roast to pair with your rice or bread. It won't take much time either to make this stunner of a chicken. If it wins over your Sunday meal table, it might even become a weekday regular on your menu. Here's the recipe:
Ingredients
350 gms chicken
10 gms chopped garlic
10 gms chopped ginger
80 ml coconut oil
2 green chillies
40 gms sliced tomatoes
90 gms sliced onions
Salt to taste2 gms turmeric powder
10 gms coriander powder
5 gms black pepper powder
5 gms garam masala
5 gms fennel powder
10 gms Kashmiri chilli powder
Curry leaves
20 gms whole shallots
Preparation
Heat coconut oil in a pan, add ginger, garlic, green chilli, curry leaves, sliced onions and salt
Sauté until brown and add the all seasonings and tomatoes
Cook in slow heat until tomatoes get mashed
Add the curry-cut piece of chicken and mix well
Cover and cook in very slow heat for 10 to 15 minutes
Remove the lid and cook for 2 to 3 minutes on medium flame
Once the gravy gets thick, finish with tomato wedges and curry leaves
Serve with bread or pulao
