Kerala Chicken Roast

INGREDIENTS

1 chicken cut into pieces
For the Marination
- 2 tbspns ginger garlic paste
- 1 tablespoon red chilli powder
- ½ teaspoon turmeric powder
- ½ teaspoon salt
- 1 teaspoon coriander pwdr
For Cooking
- 5 to 6 tbspns oil
- curry leaves
- 1 teaspoon cumin seeds (jeera)
- 2 tbspns grated coconut
- 1 onion (thinly sliced)
- 1 bell pepper
- 1 teaspoon black pepper pwdr
- 1 teaspoon garam masala pwdr
- coriander leaves
- 4 to 5 green chillies

METHOD

Clean the chicken pieces as you want it. Drumsticks pieces and wings, no specific chicken piece required. You can use any of it.
Place the chicken in a bowl after cleaning, then add ingredients for marination.
Mix the masala well and poke the chicken pieces with a knife and mix again. The chicken gets tender and the taste absorbs in it. Leave it for 3 to 4 hours in a refrigerator or if in a hurry 1 or ½ hour can work.
After the marination has done remove it from the fridge and start to prepare the curry part.
Place a wok on a heating flame, add oil in it then the cumin seeds and curry leaves. When the seeds and leaves starts to sizzle add the sliced onions and saute until golden. Quickly add the grated coconut and make sure it does not turn brown, it should be white.
Now add the marinated chicken in the wok mix well and leave it and medium slow flame for 20 minutes or till the chicken is cooked well inside. Water can be added if chicken does not release enough water.
When the chicken is done add pepper pwdr, garam masala pwdr and green chillies (you can add slit green chillies too) . Mix it and add the sliced bell pepper. Leave it for another 5 minutes. Make sure there is no water in it.
Garnish it with coriander leaves and serve hot.

INFO & TIPS

This recipe is delicious. Have it with roti or rice. Its YUM!!

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