Malabar Chicken Roast / Kozhi Kakkam

Ingredients (Serves 4 – 5)

1. Chicken – 1 kg, cut into medium-small pieces

2. Onion – 1.5 – 2 cups, thinly sliced and halved

Tomato – 2 small, chopped

Ginger-garlic paste – 1.5 tbsp

Curry leaves – A few

Turmeric powder – 1/2 tsp

Kashmiri chilly powder – 1.5 tbsp (good quality)

Coriander powder – 1/2 – 3/4 tsp (optional)

Garam masala powder – 1 tsp

Pepper powder – 1/4 – 1/2 tsp

Salt – To taste

Coconut oil – 1 tbsp

3. Water – 1 cup

4. Coconut oil – 3 tbsp (to fry the chicken)

Curry leaves – A few sprigs

Method

1. Marinate chicken pieces with salt, little pepper powder and 1/4 tsp turmeric powder. Set aside for 1 hr.

2. Combine ingredients numbered 2 and crush well with your fingers. Add chicken pieces and mix well. Add 1 cup hot water. Mix well and cook covered for 25 minutes until chicken is done (do not overcook).

3. Heat 3 – 4 tbsp coconut oil in a pan over medium or medium-high flame. Transfer the chicken pieces using a slotted spoon and fry until browned on all sides.

4. Meanwhile, cook the gravy over low medium heat, stirring in between, for about 10 – 12 minutes until thick. Taste-check and add salt or masala powder, if required. Add fried chicken pieces, 1 tbsp coconut oil that was used for frying and mix well. Cook covered for 3 – 4 minutes over low heat. Add a few curry leaves. Mix well and switch off.