Malabari Chicken Roast ................................... A dark, spicy, delicious chicken roast made with a few simple ingredients .Treat yourself with the aromatics from the Indian spices and curry powders on a slow dry roasted chicken – an authentic Kerala Style Spicy Dry Roasted Chicken INGREDIENTS: Chicken ( Bone or Boneless ) – 500 gm Onion – 2 medium sized Shallots – 6 to 8 nos Tomato – 1.5 nos Shredded coconut – 125 gm(about half the chicken’s quantity) Green chilli – 3 nos Garlic – 6-7 pods Ginger – 1 inch piece Curry leaves – 2-3 strands Mustard seed - 1/4 tsp ( optional) Fenugreek seeds – 1/4 tsp Coriander powder – 2.5 tbsp Chilli powder – 2.5 tsp Turmeric powder – 1/4 tsp Garam masala powder – 1.5 tbsp Coconut oil – 10 tbsp Salt – as per taste METHOD: 1. In a wok heat 2 tbsp oil. Add the coriander and chilli powders and sauté until the raw smell goes of. 2. Take half of the sautéed spice and marinate the chicken(cut into small pieces) with it and set aside for 15 to 20 mins. 3. Heat the remaining oil in a wok and add the mustard seeds. After they splutter, add the fenugreek seeds and fry until medium brown. 4. Add finely chopped ginger, garlic and green chilli to the oil. After the raw flavour goes away, add chopped onions, chopped shallots and half the curry leaves. Keep on medium flame and sauté the onion until they start browning slightly. 5. Add chopped tomatoes and cook till they melt and form a paste. Add the remaining sautéed coriander and chilli powder to the paste. 6. Add the turmeric powder and garam masala and sauté for about 5 minutes. 7. Now add salt and the marinated chicken. 8. Cover the wok with a lid and keep it on low heat until the chicken is properly cooked. Dry it. 9. In a pan, fry the coconut and remaining curry leaves until the coconut is of a medium brown colour. 10. Add the fried coconut to the chicken and mix well. Keep this on a low heat without the lid for another 5 minutes. Can be served with rice or chappatis Visit the blog. For more recipes : visit Facebook page ... Mummy's Cooking Lab
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