My love for Chicken has no limits :-) every fortnight we have a dish with Chicken and trust me I usually love make Chicken Masala / Thokku rather than a plain Chicken Curry. This Kerala Chicken Roast is a family favourite and is great as a side for white rice / appam/ dosa / idly. I would call this a quick marination recipe and also one that is slow cooked to get its flavours. So make sure you take time to do this curry but I promise it tastes better than it looks :P. I had to serve husband his lunch and then click pictures and hence I could not do much justice with the captures.
Kerala Chicken Roast is marinated with spices and floured, fried to hold its flavours and then cooked with a masala/ thokku in a slow flame to develop flavours. Its a great and satisfying side to any main and is not very spicy in my opinion. You can adjust the spices according to your taste and liking but do follow the same method of cooking for a great tasting Chicken Roast.
KERALA CHICKEN ROAST
Recipe Source ~ Own
Cook & Prep time ~ 40 mins plus marination of 1 hour
Serves ~ 3-4
Serving Suggestion ~ Rice, Appam, Idly or Dosa
Chicken - 1/2 kg or 500 gms
Grated coconut - 2 tbsp
Ginger garlic paste - 1 tbsp
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Fennel powder - 1 tsp
Salt - as required
Coconut oil - 1 tbsp
For the Roast
Rice flour - 2-3 tbsp
Onion - 1 large sliced thin
Curry leaves - 2 spring
Coconut Oil - 2 - 3 tbsp
Tomato - 2 large, made to a paste
Fennel powder - 1 tsp
Kashmiri Red chilli powder - 2 tsp
- Wash the chicken well with water for 2-3 times, let the excess water drain from a colander. Once its dry add all the ingredients mentioned under to marinate and give a good mix, close with a lid and set aside for 1 hour.
- As the chicken marinates, add 1 tbsp of coconut oil and partially fry the slices onions and curry leaves, set aside
- In the same pan add more coconut oil, roll the chicken with rice flour (this helps the marinate to hold its spices) and partially fry the chicken pieces flipping sides for 10 minutes, do not overcrowd the chicken add in batches of 2-3
- Once all the chicken pieces are fried using a slotted spoon drain the chicken pieces and set aside.
- In the same pan add half of the fried onions and curry leaves, add the pureed tomato and add fennel powder, kashmiri red chilli and keep on low flame and roast this until oil separates This should take 3-4 minutes.
- Now add the fried chicken and give it a good mix, add one cup water and cook with a coverd lid for 15 minutes further until all the flavours mingle and oil separates.
- Taste and check for salt, garnish with remaining fried onions and serve warm with rice
- Slow cooking is the key to this curry so don't do it in a hurry.
- One secret ingredient is fennel powder, I used store bought one. You can use fresh powder by grinding fennel along with the other spice powders
- Make sure the chicken is dry while adding the marinate powders.
- Use Rice flour only before pan frying the chicken with coconut oil
- I used coconut oil for an aromatic flavour you can use regular oil too
Check out my other popular Chicken recipes below -