Name: Kerala style roasted chicken recipe by rema devi at BetterButter
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: Chicken cut into medium pieces 1 kg; Ghee a little to roast the coconut; Salt; Coconut oil; Coconut cut into small pieces 2 tbsp; Turmeric powder 1/2 tsp; Garam masala powder 2 tsp; Corriander powder 1 and 1/2 tbsp; Chilly powder 2 and 1/2 tbsp; Crushed fennel seeds 1 tsp; Ginger and garlic crushed itb sp; Green chilly crushed 5; Tomato chopped 2; Shallots crushed 10; Big sized onion chopped 4; Handful of coriander leaves and curry leaves

ABOUT Kerala style roasted chicken RECIPE

A spicy chicken dish that is cooked in coconut oil. It can be eaten with rice, chapathi, parotta or anything you like.

Ingredients Serving: 4

Chicken cut into medium pieces 1 kg
Ghee a little to roast the coconut
Salt
Coconut oil
Coconut cut into small pieces 2 tbsp
Turmeric powder 1/2 tsp
Garam masala powder 2 tsp
Corriander powder 1 and 1/2 tbsp
Chilly powder 2 and 1/2 tbsp
Crushed fennel seeds 1 tsp
Ginger and garlic crushed itb sp
Green chilly crushed 5
Tomato chopped 2
Shallots crushed 10
Big sized onion chopped 4
Handful of coriander leaves and curry leaves

Instructions

In a thick bottomed vessel add 4 tbsp of coconut oil. Once it is hot, add the chopped onions, some curry leaves and saute well until the onion turns golden brown in colour.
Now add in the tomatoes and saute well until the oil separates itself.
Then add the crushed shallots, green chilllies, ginger-garlic paste and saute till the raw flavour is gone.
Add all the powders and crushed fennel seeds, mix well and then add the chicken pieces. Stir it for 2 mins in a low flame.
Now add 3/4 cup of warm water. When the water boils cover it and keep it in a low flame. Add the salt when the chicken is half cooked. Stir it occasionally.
Once the chicken is cooked well, remove the lid and drain the excess water by continuously stirring it in high flame.
Now add the roasted coconut pieces and 1 tbsp of coconut oil. Mix it well.
Garnish with coriander and curry leaves. Serve it hot.

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