Kerala Chicken Roast | Video

Kerala chicken roast – Succulent pieces of chicken deep fried and then coated in a spicy sauce. Chicken when deep fried zooms up the flavor of the whole dish. This classic chicken curry pairs beautifully with rotis, parathas, and rice. 

I love everything traditional especially food. To be exact, I have a repertoire of traditional recipes that’ll never lose its glory even after centuries. Some super simple, and some very complex.

So today, I have an old fashioned recipe for you that’s neither too complex nor too simple. However, the taste is out of this world. It’s a very basic chicken curry, but with a small, interesting twist. And that’s what makes this chicken curry super delicious.

A very traditional chicken curry recipe from the southern part of India. Kerala chicken roast. This recipe is one of my family’s most favorite curry recipes. It’s all about an amalgamation of complex flavors with a spicy touch and a sweet note. The delicious combo of spicy and sweet makes this curry incredibly delicious.

Alright, here’s the recipe.

The key ingredient is obviously chicken. I highly recommend using chicken pieces with bone. Because that’s the simple secret to a flavorful curry. Honestly, boneless chicken just doesn’t work for this curry.

Next up, we will marinate the chicken with a little garam masala, red chili powder, chopped curry leaves, and a dash of lemon juice. If fresh lemons are out of season, feel free to substitute with white vinegar. Marinating the chicken pieces as long as you can gives it enough time to absorb all the lovely flavors from the marinade.

Now, it’s time to fry the pieces. Although deep frying is the traditional way to go, you can also shallow fry them if you like. Whichever method you choose, make sure you don’t overcook the chicken which will turn the pieces hard and chewy. “Just done” is the keyword here. And the chopped curry leaves in the marinade imparts a nice aroma to the oil.

For this Kerala chicken roast, we are looking for a very thick sauce that evenly coats the fried chicken pieces. We do need plenty of onions to make this curry the traditional way. The time you spent slicing the onions is literally worth the effort. I also added canned tomatoes instead of fresh tomatoes to make the sauce rich and thick. Remember we will be using the same oil in which we fried the chicken to make the sauce. So much flavor and deliciousness!

Finally, a sprinkle of sugar to lighten this very spicy curry. Sugar is a must component in this recipe. Don’t skip this step.

As I mentioned, this Kerala chicken roast is a family favorite, and it appears very often on our menu. Why not try this delicious and flavorful curry?

Yield: 4

Kerala Chicken Roast | Video

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Traditional Kerala style chicken curry featuring deep fried chicken pieces coated in a spicy sauce

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

Marinate chicken:

• 1/2 tsp ground turmeric (turmeric powder)
• 1 tbsp garam masala
• 1 tsp black pepper powder
• 1 tsp red chili powder (depending on your taste)
• Juice of 1 lemon
• 1 sprig curry leaves, chopped
• Salt to taste

Chicken roast:

• 1 kg chicken (with bone), cut into small pieces
• 4 medium onions, sliced
• 4 garlic cloves, sliced (or 1 tbsp minced garlic)
• 1" fresh ginger, chopped (or 1 tbsp minced ginger)
• 2 green chilies, sliced
• 1/2 tsp ground turmeric (turmeric powder)
• 1 tsp ground coriander (coriander powder)
• 1 tsp garam masala
• 1 tsp red chili powder (depending on your taste)
• 2 large tomatoes (or 1/4 can of .... g of canned tomatoes)
• 1/2 tsp sugar
• Oil for frying chicken
• Salt to taste

Instructions

1. Place chicken in a large bowl. Add ground turmeric, garam masala, black pepper powder, red chili powder, lemon juice and curry leaves. Season with salt. Using your hands, rub the marinade onto the chicken pieces. Chicken ver, and marinate in the refrigerator for at least an hour or overnight if possible.
2. Heat oil (for frying chicken) in a large frying pan over medium-high heat. Add chicken, and fry until golden and cooked through. Fry chicken in batches if needed. Drain onto an absorbent towel. Set aside.
3. Meanwhile, add onions to the same oil. Sauté for 2-3 minutes or until lightly browned. Add garlic, ginger and green chilies. Sauté for 2 minutes or until aromatic. Add ground turmeric, ground coriander, garam masala, and red chili powder. Sauté for 1 minute.
4. Stir in tomatoes (or canned tomatoes). Sauté for 2-3 minutes or until tomatoes turn mushy. Return fried chicken pieces to the pan. Stir. Cover and simmer for 3 minutes. Sprinkle over sugar. Stir and heat through. Garnish with more curry leaves.

Notes

- Use chicken with bone in this recipe for maximum flavor

- You can use any oil to make this chicken roast, but coconut oil is preferred for more authentic taste

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 621Total Fat 40gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 26gCholesterol 255mgSodium 234mgCarbohydrates 21gFiber 4gSugar 9gProtein 68g

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• Malabar Chicken Curry
• Chettinad Pepper Chicken Roast
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