Kerala Chicken Roast

Owe this recipe to a friend of mine, Prasad.  While I slog away at work without a lunch break,  this dude goes home for lunch .  And whenever he sees that am a bit stressed,  on his way back he gets me a parcel of whatever ‘main course’ he wolfed .  I was recently at the receiving end of this Chicken Roast made by his lovely wife;  and after a couple of requests,  he got me the recipe.  And of course I had to make it at home to share it with my wonderful readers .  You will be surprised to know that only six ingredients are used for this flavourful chicken, coconut oil, corriander powder, pepper powder, turmeric powder, chillie powder  and curry leaves.

Come with me to know the secret to this awesome Chicken Roast…you will be amazed at the flavour.  For best results, use a non-stick vessel (this I say from experience); or you will end up with ‘burnt chicken’ if you dont keep a watchful eye on the chicken.

Ingredients :  Chicken (1 Kg), coconut oil 5 tablespoons, coriander powder 4 tablespoons, pepper powder 2 tablespoons, chillie powder 2 tablespoons, turmeric powder 1 teaspoon,  curry leaves (a handful) and salt as required.

Cut chicken into approx. 16 pieces, wash thoroughly and put in a colander to drain excess water.  Then put in a large bowl and add all the ingredients, except the oil and curry leaves and leave aside for 15 minutes.

Heat coconut oil in a pan (preferably non-stick and thick bottomed) and when warm add the curry leaves and stir, then add the chicken and fry for sometime.  When all the water evaporates,  sprinkle a tablespoon of water and stir and fry.  When it gets dry again then add another tablespoon of water and fry.  Keep on a slow fire and fry till the chicken is cooked, say approximate 25-30 minutes.  When done;  garnish with a few more curry leaves and stir.   Keep warm till serving time.