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Kerala Chicken Roast Recipe Kerala Kozhi Fry

Chicken Roast

This is my amma/mom style of chicken preparation, i still remember having this dish from my childhood. This kerala-style chicken roast is one of her specialties and we all love it. She always prepare all non-veg food with her own home made masala, here also today am going to roast some spices and coconut powder to make a smooth powder masala for this aromatic chicken curry. I powdered coconut for easy roasting. This chicken roast is a fablous prepartion with coconut oil, and coconut powder. Here I am using Tender chicken for cooking this particular dish, it give more taste. Lets see how am going to make kerala style chicken roast. Its a very easy recipe and really delicious. This chicken roast pair with ghee rice, pulao etc.

m,,spicyKerala Chicken Roast Recipe/Kerala Style

Ingredients

  • Chicken- 500g, with born
  • Onion- 2, finely chopped
  • Ginger paste-2 tsp
  • Garlic paste-2tsp
  • Coconut oil-1 tbsp
  • Cumin seeds- 1tsp
  • Salt- to taste
  • Kashmiri chilly powder-1tsp for colour

For making powder masala

  • Dry red chillies – 9
  • Corriander seeds- 3tbsp
  • Cumin seeds-1tsp
  • Green Cardamon- 4
  • Cloves-4
  • Cinnamon- 2
  • Pepper corns- 1tsp
  • Fennel seeds- 1tsp
  • Coconut powder- 1 cup

How to Make Kerala Chicken Roast/Kerala Style

  • Wash chicken and cut into curry pieces, drain water and keep it aside

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  • Heat a frying pan roast the ingreients listed under ‘For making powder masala’.

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  • Dry roast spices well and add powdered coconut powder also and saute it for 2 minutes. Do not allow coconut to change colour.

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  • To make a fresh powder masala grind it to a fine powder and keep it aside. If u want you can prepare this in bulk and store also, but fresh masala taste too good than a stored one.

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  • Heat a sauce pan pour 1tbsp coconut oil, add cumin seeds and saute well.

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  • Now add chopped onions and saute well till onions turns to translucent and golden brown. Then add ginger, garlic paste. Saute for 2 minutes in a medium low heat.

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  • Now add the powdered masala and saute it well for 1 minute.

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  • Add Chicken and mix well, add salt and kashmiri chilly powder for colour.

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  • Now add 1 cup of warm water, close and cook it for 25 minutes. Until the gravy thickens.

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  • Keep it in a very low flame for 10 minutes and off flame, allow to rest for 5 mints. Then serve along with pulao, rice , ghee rice etc.

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  • Enjoy !!
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