Special Chicken Roast – Christmas Special

Ingredients (Serves 5 – 6)

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

2. Turmeric powder – 1/2 tsp

Kashmiri chilly powder – 1 tbsp

Pepper powder – 1/4 tsp

Lemon juice – 1 tsp

Salt – As required

3. Coconut oil – 5 – 6 tbsp or As required

Curry leaves – 1 sprig

Rambha ila / pandan leaves – 2 tbsp, torn (optional)

4. Onion – 1 large, sliced and halved (Makes around 2.5 cups)

5. Ginger-garlic, crushed or paste –  1.5 tbsp

6. Turmeric powder – 1/2 tsp

Kashmiri chilly powder – 1 tbsp

Coriander powder – 1 tbsp

Pepper powder –1/8 tsp

7. Tomato – 2 small, chopped

8. Garam masala powder – 1 – 1.5 tsp

9. Soy sauce – 1/2 tsp (optional)

Tomato ketchup – 1/2 tsp (optional)

10. Medium thick coconut milk (or water) – 1/3 cup

11. Salt – To taste

12. Green chilies – 2 – 3, slit

Method

1. Marinate chicken pieces with ingredients numbered 2 for at least 30 minutes or overnight in the refrigerator.

2. Heat 5 – 6 tbsp coconut oil in a pan over medium-high heat. Shallow fry chicken pieces until browned on all sides (do not over fry) and 1/2 – 3/4 th done. Remove to a large bowl.

3. Heat the remaining coconut oil and add curry leaves and pandan leaves. Stir for a few seconds and add onion and little salt. Saute until onion turns soft. Add ginger-garlic paste, mix well and continue to saute until golden. Bring down the heat to low.  Add turmeric powder, chilly powder, coriander powder and little pepper powder. Cook for a few minutes over low heat until their raw smell completely disappears. Add chopped tomatoes and cook covered over medium-low heat until mushy and oil separates. Add 1 tsp garam masala powder and mix well. Add soy sauce and ketchup, if using. Cook for a minute. Add coconut milk and mix well. Taste-check for salt. Next add fried chicken pieces and mix well. Cover and cook for 12 – 15 minutes until completely cooked. Add a few more curry leaves and green chilies. Mix well. Cook covered for 1 minute. Taste-check for salt and add garam masala powder, if required. Mix well. Switch off. Keep covered for 10 minutes. Garnish with chopped cilantro, if you prefer. Serve with porotta/chapathi / pulao. It tastes best after a few hours.