DISH NAME : KERALA CHICKEN ROAST

Preparation Time : 12 minutes

Cooking Time : 45 minutes

Description

This chicken roast has been in the menu of all christian families in Kerala with minor variations.

Note

1) For gravy add thick coconut milk just before removing from fire before adding garam masala powder.
2) This dish tastes best if coconut oil is used.
3) In original recipe coconut vinegar was used, but since it is not available easily and apple cider tastes much better, i have used apple cider.

Method

1) Heat oil.
2) Splutter fennel.
3) Now add cardamom, clove and cinnamon.
4) Add onion and green chilly and fry till golden brown.
5) Add crushed garlic, shallots and ginger. Fry till raw smell goes.
6) Add turmeric, corriander and chilli powders.
7) Add tomatoes and salt immediately and cover and let it cook on a slow fire. You may sprinkle about 2 tbsp water at this stage. Stir in between and cook till nicely done.
8) Now add in chicken and cook with the lid on. At this stage add about 1/2 cup boiled water and let it cook till done. If you are using coconut milk, at this stage, add 2nd extract coconut milk instead of water.
9) Add vinegar and mix well.
10) Lastly add garam masala powder and remove from fire.

Serving Suggestions

Can be served with rice as it is and in gravied form with chapathy, hoppers, string hoppers, porotta, bread etc.