Kerala

Kerala chicken roast

Name: Kerala chicken roast
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Kerala
Ingredients: 750 g curry cut chicken, curry cut (bone in chicken, small pieces); 1 1/2 tbsp divided kashmiri chilli powder; 1/4 tsp turmeric (ground turmeric); 1 tsp crushed black pepper; 2 tsp lemon juice; Salt, to taste; 3 tbsp coconut oil; 1/2 tsp fennel seeds; 3 medium sliced thin onion; 1 inch crushed ginger; 6 cloves crushed garlic; 3 slit green chilli; 2 to 3 sprigs curry leaves; 1 tbsp coriander powder (ground coriander); 1 1/4 tsp garam masala; 2 medium chopped tomato; 1/3 cup water

Onions cooked down to a jammy brown, chicken roasted in it until it shines. Patience, rewarded.

75 minTime

38 gProtein each

hotSpice

Roast, Kerala style3 chapters · 2 min read

Make it your way

Grandma's waySlow browned onions and coconut oil, no shortcuts.

The original

455kcal

38 gprotein

5 gfibre

75minutes

Chicken roast as Kerala homes make it.

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)750 g, curry cut

Kashmiri chilli powder1½ tbsp, divided

Turmeric (ground turmeric)¼ tsp

Black pepper1 tsp, crushed

Lemon juice2 tsp

Saltto taste

Coconut oil3 tbsp

Fennel seeds½ tsp

Onion3 medium, sliced thin

Ginger2.5 cm, crushed

Garlic6 cloves, crushed

Green chilli3, slit

Curry leaves2 to 3 sprigs

Coriander powder (ground coriander)1 tbsp

Garam masala1¼ tsp

Tomato2 medium, chopped

Water⅓ cup

Method

5 steps

1Mix the chicken with half the chilli powder, turmeric, pepper, lemon juice and a little salt. Leave for 30 minutes.
2Heat the coconut oil, splutter the fennel and add the onions with a pinch of salt. Fry on medium, stirring often, until deep golden brown.
3Add the ginger, garlic, green chillies and curry leaves and fry for a minute. Lower the heat, add the remaining chilli, coriander and garam masala, then the tomatoes, and cook until mushy.
4Add the chicken and water, stir well, cover and cook on medium low until the chicken is cooked through with no pink near the bone.
5Uncover and roast on medium, turning the pieces, until the masala is thick and glossy and clings to the chicken.

Serve it like this

Pile the pieces in a shallow bowl, scrape every bit of masala over them and scatter fresh curry leaves.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kerala

Kerala chicken roast

Onions cooked down to a jammy brown, chicken roasted in it until it shines. Patience, rewarded.

75 minTime

38 gProtein each

hotSpice

Roast, Kerala style3 chapters · 2 min read

Make it your way

Grandma's waySlow browned onions and coconut oil, no shortcuts.

The original

455kcal

38 gprotein

5 gfibre

75minutes

Chicken roast as Kerala homes make it.

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)750 g, curry cut

Kashmiri chilli powder1½ tbsp, divided

Turmeric (ground turmeric)¼ tsp

Black pepper1 tsp, crushed

Lemon juice2 tsp

Saltto taste

Coconut oil3 tbsp

Fennel seeds½ tsp

Onion3 medium, sliced thin

Ginger2.5 cm, crushed

Garlic6 cloves, crushed

Green chilli3, slit

Curry leaves2 to 3 sprigs

Coriander powder (ground coriander)1 tbsp

Garam masala1¼ tsp

Tomato2 medium, chopped

Water⅓ cup

Method

5 steps

1Mix the chicken with half the chilli powder, turmeric, pepper, lemon juice and a little salt. Leave for 30 minutes.
2Heat the coconut oil, splutter the fennel and add the onions with a pinch of salt. Fry on medium, stirring often, until deep golden brown.
3Add the ginger, garlic, green chillies and curry leaves and fry for a minute. Lower the heat, add the remaining chilli, coriander and garam masala, then the tomatoes, and cook until mushy.
4Add the chicken and water, stir well, cover and cook on medium low until the chicken is cooked through with no pink near the bone.
5Uncover and roast on medium, turning the pieces, until the masala is thick and glossy and clings to the chicken.

Serve it like this

Pile the pieces in a shallow bowl, scrape every bit of masala over them and scatter fresh curry leaves.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kerala chicken roast

Make it your way

Ingredients

Method

Kerala chicken roast

Make it your way

Ingredients

Method

Make it a meal