Chicken roast Kerala style II

Chicken roast Kerala style II

INGREDIENTS:

• 3 Tbsp oil
• 3 large onions thinly sliced
• 2 sprigs curry leaves
• 2 green chillies split
• 2 tsp ginger garlic paste
• 1/4 cup coriander powder
• 3 tbsp chilli powder
• 1 tsp pepper powder
• 1/4 tsp turmeric powder
• 1/2 cup water
• salt to taste
• 500 gr chicken

METHOD:

1. heat oil in a non stick or thick bottomed pan. preferably coconut oil.
2. fry onions until brown and add green chilies slit and ginger garlic paste
3. fry until raw smell goes off and add coriander powder. add 1/4 cup coriander powder. not less not more.
4. further add chilli powder and pepper powder. adjust chilli powder according to your spice level
5. fry for a minute until the masalas are well combined and fresh aroma arises from the combined masala. keep it in simmer else it may get burnt.
6. further more add chopped tomatoes and fry until it is well mixed
7. sprinkle little water, close and cook until it forms to a thick masala. approximately takes 5-10 minutes in medium heat.
8. open and add chicken pieces, salt to taste
9. further add turmeric powder and mix well until well combined
10. add little water – 1/2 cup, close and cook until chicken is done.
11. open and mix well. the oil leaves out from the chicken perfectly indicates chicken is good and masala is well fried.
12. open and keep the heat in simmer, cook until it gets roasted and dried. until all the water is gone. don’t forget to stir in between to avoid chicken getting scorched to the bottom of the pan. it takes nearly 20- 30 minutes to get roasted. Serve hot.

Source: jinooskitchen