“Food is the most primitive form of comfort.” -Shielah Graham Westbrook

Chicken Roast down south specially Kerala – is succulent pieces of chicken marinated and cooked on a slow flame in its own juices. There is no additional water added and this dish requires a little patience. It is spicy, moist and well worth all the effort . It’s the perfect accompaniment to flaky layered parathas, even appam.

To think of a curry every time you have to cook chicken can be unnerving specially if you have a family who likes good food and keeps in mind the distinctive flavour of the previous couple of chicken dishes!! It is hard to rake up a new flavour every time. The strange thing is whenever I make a roast, even if it’s a weekly affair, it’s a hit and no questions asked , it’s over in a jiffy. If I thought I could stretch it for 2 full meals, think again mom!

This chicken roast has grated coconut roasted along with the fried onion till brown – it is the distinctive taste of fried grated coconut that elevates this, otherwise, simple chicken roast. Do try it out and let me know. If it’s a special meal, a few fried cashewnuts thrown in gives it a little crunch.

Here’s the recipe of one of my favourites-

Ingredients:

• Chicken- 1 kg
• Ginger garlic paste -2 tbsp
• Coriander powder-3 tbsp
• Red chilli powder -3 tbsp
• Chicken masala powder -2 tbsp
• Turmeric powder-1 tbsp
• Cummin powder-1tsp
• Salt and pepper to taste

To fry:

• Onions -3 sliced fine
• Green chillies slit – 4-5
• Curry leaves
• Finely Grated coconut – 4-5 tbsp
• Coconut oil -3-4 tbsp
• Vinegar -2 tbsp
• Pepper powder-1 tbsp

Method

• Wash and marinate chicken in all the ingredients listed above till salt and pepper for 2-3 hours, could be overnight too.
• In oil, fry the sliced onions till golden brown.
• Add grated coconut and fry till coconut turns brown.
• Add the marinated chicken, cover and cook on a medium flame till done, it could take 15-20 minutes.
• Add green chillies slit, curry leaves, vinegar and blend well with the chicken .
• Let it roast over a low flame for 10-15 minutes, stir occasionally.
• When the chicken is golden brown and is moist but dry, add the powdered pepper, mix well, sprinkle a tablespoon of coconut oil on top, keep the dish covered for a few minutes.
• Sprinkle a few fresh curry leaves on top and put off the flame.
• Serve with parathas/ roti of your choice.

Chefs tips:

• Fresh tender chicken weighing around 1 kg is the ideal choice.
• I’ve used Eastern chicken masala for this dish.
• I would suggest using a non-stick dish for this preparation, as no additional liquid is used, the fear of the chicken masala sticking to the bottom of the pan is dispersed with altogether.
• The chicken takes on a uniform colour when tossed and turned in a non -stick pan.
• Serve it with love.
• This dish serves 8-10 people.

Till my next post,

Cheers

Rose