Kerala Chicken roast (Serves 4)
Another flavorful and delicious recipe from my mother in law?s (Amma, you are the BEST 
) cooking repository. This is an easy to cook chicken roast which calls for very few common ingredients. This is one of our family favorites too, and I assure you that its finger licking good?
Boned chicken 1 kg (I used thighs), cut to medium size pieces
Red onion 1 big, roughly chopped
Tomato 1 big, cubed
Ginger garlic paste 1 TBSP
Turmeric powder ¼ tsp
Red chilly powder 1 heaped tsp
Coriander powder 2 heaped tsp
Curry leaves be generous?
Salt as needed
Water ½ cup
Oil 1 TBSP, divided
Preparation
Clean and cut the chicken into medium size pieces.
Grind together, red onion and tomato into a smooth paste using a blender.
Heat ½ TBSP oil and add the ginger garlic paste. Sauté this at med-high heat until a light brown color develops. Next add the ground onion-tomato paste. Sauté well by stirring continuously until it fetches a red color (all water from tomato should get evaporated). Next add the chicken followed by red chilly powder, turmeric powder and coriander powder. Mix well and cook until raw smell from powders are gone. Add salt and ½ cup water, cook covered until the chicken is cooked through. Stir occasionally. Once the chicken is cooked, open lid and add curry leaves. Cook until all gravy has evaporated. Add the remaining ½ TBSP oil and roast until the curry fetches a reddish brown color. Serve hot with rotis or rice?
Cheers!!!
Suji
