Kuttanadan chicken roast

Ingredients

• Chicken - 2 libras
• Onion - 2 (sliced)
• Curry leaves - 2 sprigs
• Coconut oil - Enough to shallow fry the chicken pieces

To grind:

• Shallots - 8
• Ginger - 1"
• Garlic - 5 cloves
• Peppercorn - 1 teaspoon
• Coriander powder - 2 teaspoons
• Garam Masala - 1 teaspoon
• Chilli powder - 1/2 teaspoon
• Turmeric powder - 1/4 teaspoon
• Vinegar - 2 tablespoons
• Water- Enough to grind to a smooth paste
• Salt to taste

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Preparation

• Cut the chicken into medium size pieces. Grind all the ingredients mentioned above into a smooth paste.
• Take half of the paste and marinate the chicken with it and leave it for an hour. In a pan, heat coconut oil and fry the chicken pieces till it gets golden brown in colour.
• Once the chicken pieces are fried, use the same oil to saute the sliced onions till it turns golden brown. Use more coconut oil if required.
• Add the remaining marinade and saute for 2 to 3 minutes. Now transfer this gravy and the chicken pieces into a pressure cooker. Add 1/2 cup of water and the curry leaves. Cook it for 2 whistles.
  
• Check for the gravy consistency. If it is too watery reduce it to the required consistency. Also check if the chicken is cooked well. Adjust the salt.
• Garnish with fried onions, potatoes and curry leaves.

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