Name: Kuttanadan chicken roast
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: En
Ingredients: Chicken - 2 libras; Onion - 2 (sliced); Curry leaves - 2 sprigs; Coconut oil - Enough to shallow fry the chicken pieces; 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

Ingredients

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

To grind:

Preparation

Preparation15 min

Cook time25 min

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.