Kerala Chicken Roast

Ingredients

• 700 grams Chicken
• 1 tablespoon Ginger (Freshly crushed)
• 1 tablespoon Garlic (Freshly crushed)
• 1/2 teaspoons Turmeric powder
• 2 teaspoons Chilli powder
• 1 teaspoon Salt
• 4 tablespoons Coconut oil
• 1 stick Cinnamon
• 10 Cloves
• 2 tablespoons Garlic cloves (Julienne)
• 4+4 Green chillies ((Each sliced diagonally into 4 or 5 pieces)
• 400 grams Onions
• 2 tablespoons Coriander powder
• 1 tablespoon Kashmiri chilli powder
• 2 Medium Tomatoes (Sliced)
• 5 sprigs Curry leaves
• 1 tablespoon Vinegar
• 1 teaspoon Kerala garam masala
• 1 teaspoon Fennel powder
• 1 teaspoon Black pepper(Crushed)
• 1/4 cups Coconut milk

Instructions

1. Wash and pat dry chicken. Add the first five ingredients listed (ginger, garlic, turmeric, chill powder, salt) with a tablespoon of coconut oil.Rub the chicken well. Keep aside for a minimum of 30 min.
2. Heat a heavy skillet or uruli with 2 tbsp of coconut oil. Splutter cinnamon, cloves, garlic, 2 sprigs of curry leaves and four sliced green chillies.
3. Fry for a min on high flame. Add marinated chicken and toss on high flame for 10 to 15 min until chicken is lightly browned.
4. Add coriander powder and kashmiri chilli powder and fry for 2 min
5. Now add onions(thirummiyathu)Fry until onions are browned.
6. Add tomatoes, 1 sprig of curry leaves, rest of green chillies and vinegar.
7. Cook for 2 min on high flame, then lower the flame and cook covered.
8. Open the lid in between and stir. Let the vapour(any on the lid) fall into the dish.
9. Once the chicken is tender, open and increase the flame to high
10. Add garam masala, roasted fennel powder, crushed pepper, curry leaves and a tbsp of coconut oil. Stir for 2 min.
11. After 2 min, add coconut milk. Stir until chicken is coated in the masala.
12. Garnish with few curry leaves. Rest for 10 min and serve warm.