Slow-roasted Kerala Roasted Chicken with minimal ingredients. It falls off the bone!
Chicken Chilli Roast
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Chicken Chilli Roast Chicken Chilli Roast
Description
Tender pieces of chicken are gently cooked in a rich, aromatic gravy of crushed shallots, garlic, and ginger. This dish is made with mild Kashmiri chili powder and fragrant curry leaves, then finished with a drizzle of coconut oil infused with spices for a final flourish. A true taste of authentic Kerala flavors
Ingredients:
Instructions
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Take 2 tsp each of the crushed shallots and garlic and grind to a paste.
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Marinate the chicken with this paste as well as 1 tsp salt, 4 tsp Kashmir chilly powder, 2 tsp of the crushed shallots,1 tsp of the crushed garlic and 1 tsp of the crushed ginger→ 1 hour.
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In a heavy bottomed pot,skillet or wok, heat enough coconut oil to saute the remaining shallots, garlic and ginger well without burning.
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Add the ginger then garlic → saute 5 seconds till softened.
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Add shallots and saute well stirring, till you get a nice thickened golden mixture (2- 5 minutes).
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Add curry leaves and stir.
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Now add the marinated chicken and stir well till nicely coated with the sautéed ingredients.
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Cover and allow to cook on medium low heat. Open every 2- 4 minutes and give it a good stir. The moisture will come out from the chicken. Keep repeating the procedure (cooking covered, stirring every 2-4 minutes) till the extra water evaporates.
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Add 3 Tbsp of the Kashmir chilly powder and stir well again. Cook till the spice is aromatic and the semi-dry gravy remains somewhat moist. (Do not over cook and dry out the chicken)
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Turn off flame.
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Heat 1 Tbsp Coconut oil in another small pan. Sprinkle 1 tsp Kashmir chilly powder – allow to sizzle and quickly add to the cooked chicken. Keep covered for 10 minutes before serving. Yum!
