Kerala Chicken Roast

Chicken Roasted with shallots, garlic, ginger, and Kashmir Chilly Powder (less heat than Cayenne).
Slowly roasted over low heat. This semi-dry preparation of chicken is so tender and delicious.
Serve with rice, roti, and any curried gravy of your choice.
The same method can be used for beef. Just cook the beef with the marinate ingredients first, allow the water to evaporate, and then continue to roast as for chicken.

Kerala Chicken Roast

Ingredients:

• • 1 Kg Chicken cut into small to medium pieces
  • 1 cup shallots, roughly crushed in a mortar or chopped
  • ½ cup garlic, roughly crushed
  • 1 large knob of ginger, peeled and roughly crushed
  • 2-3 stalks curry leaves
  • 3 Tbsp + 4 tsp +1 tsp Kashmir Chilly Powder( mild heat); to be added at 3 different stages.
  • Coocnut Oil, Salt to taste

Kerala Chicken Roast Goes well with Pathiri (Kerala Rice flour Roti) and Coconut Milk

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