Kerala Chicken Roast

Kerala Chicken Roast is a great treat for spicy chicken lovers. This rustic style also known as Nadan in Kerala cuisine. Unlike traditional oven roast, Kerala style Chicken roast is slow cooked on the stove top in coconut oil along with flavorful spices in its own juice making it a finger licking delicious dry curry. The coconut, coconut oil, curry leaves and warming spices are wonderful blend of flavors and its slow cooking method nicely coats chicken pieces with spices. This dish insanely delicious!

I adapted this recipe from my old Keralite neighbor. I followed exactly the same except for less spiciness. Using all fresh ingredients makes this dish is very  scrumptious. Marinate chicken preferably overnight or at least an hour. This curry is supposed to be dry type but little bit of thick gravy should be fine as well. It tastes wonderful with paratha, neer dosa or rice. Here is my version of Kerala Chicken Roast.

Ingredients~

(US customary units)

For Marination~

2 lb. skin less chicken drumsticks 

2 tbsp freshly squeeze lime/lemon juice

1/2  tsp salt

1/4 tsp hot chili powder 

1/4 tsp paprika 

1/4 tsp turmeric 

For the spice mix~

1 1/2 cups chopped onion

2 tbsp ginger paste

1 tbsp garlic paste 

1 1/2 cups chopped tomatoes 

1/2  tsp salt

1/4 tsp hot chili powder or to taste

1/4 tsp freshly ground black pepper

1/4 tsp paprika 

1/4 tsp turmeric 

1 tsp coarsely ground coriander powder

1/3 cup freshly grated coconut 

5-6 fresh hot chilies 

2-3 tbsp virgin coconut oil

A few curry leaves and coriander leaves

Grind together Garam Masala Mix:

3-4 whole green cardamom

2 cloves

1 tiny piece of cinnamon stick

1 star anise

Method~

Marinate the chicken over night or at least for an hour. Heat oil in a heavy bottomed pan over medium-high heat and saute onion, ginger-garlic until it gets lightly brown. Add tomatoes, curry leaves and coconut and remaining spices except green chilies and coriander leaves. Saute for 4-5 minutes until tomatoes are soft. Now add in the chicken and cook for about 5 minutes stirring in between. Reduce the heat to medium low and cook for another 15-20 minutes with the lid on, stirring in between. The curry will start releasing lot of water, then stir fry until almost all the liquid absorbed and it sticks to the bottom of the pan. Add chilies 3-4 minutes before finishing the cooking process. Taste and adjust for seasonings. At last, sprinkle garam mashala and stir well. Garnish with the coriander leaves and limes pieces. Serve with rice, roti, or dosa etc.

Happy Cooking!