Kerala chicken roast recipe

 

INGREDIENTS

  

• 2lb of chicken with bones cut into medium-sized pieces (I used 8 chicken legs)
• 4 large onions sliced long
• 4 green chilies slit lengthwise 
• 1 tomato chopped
• 4 tbsp of curd*optional 
• 1/2 tsp of turmeric powder
• 2 tsp of red chilli powder
• 3 tbsp of avocado oil
• 1 tsp of cloves + cinnamon + peeled cardamom crushed together
• 1 tsp of chicken masala *pictured below
• 1 strand of curry leaves *cant find use a 1 tsp curry powder
• 1/4 tsp of fennel seeds
• 2 tsp of coriander powder
• 1/2 tsp of mustard seeds
• 3 tsp of freshly crushed garlic
• 1 tsp of freshly crushed ginger

INSTRUCTIONS

 

• Marinate the chicken pieces in curd, red chili powder, turmeric powder, and salt for 30 mins. If you need to leave it longer, refrigerate it.
• Heat oil and add the mustard seeds and fennel seeds. When they pop and sizzle, add the sliced onions and green chilies. Reduce flame to medium-low and fry the onions until they turn golden brown. The amount of oil at this stage should be on the higher side so add a bit more of you feel it's not.
• Next, add the coriander powder and the freshly crushed masala (cloves, etc) and fry for 10 seconds. Top off with the ginger garlic paste and sautè for another 30 seconds until the mixture turns fragrant.
• Add the tomatoes, and curry leaves and mix well. Cook until the tomatoes turn soft - about 3 mins.
• Dunk the marinated chicken pieces into this mixture and increase the flame to medium-high. Cook stirring frequently until the chicken pieces begin to roast. You don't have to add any water, the meat will let out water as it cooks. Adjust salt and keep roasting until the chicken is cooked soft. This will take about 20-25 mins. If you feel the chicken is not cooking well, cook with lid on to speed up the process. The curry will be watery in this case so once the chicken is cooked, cook on medium high until your desired consistency is reached. 
• When the chicken has roasted and most of the water has been cooked off, add the chicken masala and mix well. Cook for another minute and remove from fire. Optional you can add 8 ounces of Greek yogurt to make it the next level.
• Serve w/ paleo naan bread, cauli rice, and buttery spinach.