Name: Kerala Chicken Roast
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: ½ kg Chicken breast pieces, squared; 1 tsp Turmeric; 2 tsp Dry red chilli powder; 2 tsp Coriander powder; 1 tsp Garam masala; 3 tsp Peppercorns; 2 tsp Ginger, grated; 4 Garlic cloves; 2 tsp Vinegar; 2 Tbsp Tomato ketchup; 2 Tomatoes, puréed; Salt as required; Oil as required; A sprig of curry leaves; Coriander leaves for garnishing

Kerala Chicken Roast

29 Apr 2016

by Deepthi (in memoriam)

Prep Time

15 minutes

Cook Time

40 minutes

Total Time

55 minutes

Background

Kerala chicken roast has many variations but I particularly like this version. It has all fresh ingredients which makes it very tasty and can be served as appetizer. It is a South Indian preparation and can be made for parties and get-togethers.

Ingredients

½ kg Chicken breast pieces, squared
1 tsp Turmeric
2 tsp Dry red chilli powder
2 tsp Coriander powder
1 tsp Garam masala
3 tsp Peppercorns
2 tsp Ginger, grated
4 Garlic cloves
2 tsp Vinegar
2 Tbsp Tomato ketchup
2 Tomatoes, puréed
Salt as required
Oil as required
A sprig of curry leaves
Coriander leaves for garnishing

Instructions

Crush together garlic, ginger, vinegar, turmeric and peppercorns. Apply this mixture to the chicken pieces.
Half boil this chicken with salt to taste to get the stock from it.
In a pan, heat oil and fry the chicken pieces (without the stock) until brown on all sides and set aside.
In the same pan, switch off the flame and add turmeric, chilli powder, coriander powder and garam masala.
Now switch the flame on low and fry the spices until the rawness is gone taking care not to burn.
Add 1 tsp of water to the spices and fry on low.
Add the tomato purée and ketchup and fry until oil oozes out on the sides.
Add curry leaves and chicken stock along with chicken pieces.
Reduce the chicken stock until it becomes dry.
Garnish with coriander leaves.