Bursting with flavour, this is my version of the special Kerala Thattukada Chicken Roast. The chicken is slow-cooked in a chatti or clay pot and then enhanced by coconut oil along with a few other simple ingredients like curry leaves and spices.
Thattukadas are road-side vendors in Kerala selling an amazing array of dishes. The menu is usually very elaborate and includes items like fried rice, noodles, chappatis, paratha rolls, dal fry, beef fry and a variety of chicken dishes like chilli chicken, chicken 65 and chicken fry.
Find the link to the demo video for this recipe here: @KeralaChickenRoast
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This Chicken Roast is very versatile and can be enjoyed with anything from parotta and rotis to naan, pulao or rice.
900g chicken pieces
3 medium onions, chopped
4 small green chillies
4 sprigs of curry leaves
4 tsp ginger and garlic, paste or minced
1 big tomato, chopped
1/2 tsp turmeric powder
3 tsp red chilli powder
1 tbsp coriander powder
1 tsp black pepper powder
1 tsp garam masala
Salt to taste
Water as required
3 tbsp coconut oil
1 tsp turmeric powder to marinate the chicken
Method:
The first thing to do is wash the chicken thoroughly and drain well. Then add about a teaspoon of turmeric powder, rub it all over the chicken and leave it to marinate until required.
Now place a clay pot on a medium flame. Add the coconut oil into it and heat.
Toss in the onions and stir-fry until they turn translucent.
Add the green chillies, 2 sprigs of the curry leaves, the ginger & garlic paste.
Mix and saute for a few minutes until the onions turn brown.
Now add the turmeric powder, the chilli powder, coriander powder and salt. Combine well and cook until the raw smell of the spices disappears.
Add the chopped tomato and stir well. Cook until the tomato pieces all soften and the mixture almost turns into a paste.
Now add the chicken. Combine well until all the pieces are well coated in the tomato and onion mixture.
Reduce the heat, then cover and cook the chicken in its own juices for about 10 to 12 minutes.
Open and stir well. It will have a bit of its own gravy, but at this moment, pour in about a 1/3 cup of water and mix. Now I feel I required the water because I cooked this dish in a clay pot. But if you're using a regular pan, you may not need to add more water at all.
Add the pepper powder and garam masala and combine well.
Continue cooking on low to medium heat until all the gravy is absorbed. You may have to increase the flame in between if necessary.
Once the gravy is all but disappeared and the chicken beautifully tender, sprinkle the balance curry leaves, combine and roast for another 2 to 3 minutes.
It's ready... Enjoy with some Kerala Parottas to make it really authentic and traditional!
PS: If you make any of my recipes, do tag me on Instagram as @MyFoodyChic and use the #MyFoodyChic hashtag. I really do love seeing your takes on my recipes!
XOXO, Jovanka
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