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?