Easy Chicken Roast

Chicken Roast is a broad term in the sense that it covers many cuisines. It could be a roasted chicken to a spicy elaborate Chicken Roast made for weddings and occasions in Kerala since long. In Kerala in yester years for Syrian Christian weddings when catering didnt exist , food was prepared at home on all days. So fish curry and chicken roast were definite items in the menu. 

Kerala style Chicken Roast can be made in different ways. But mainly it is a dish which has a semi solid gravy consistency which covers the chicken well and where the gravy isn’t runny like in a curry. Also the well sautéed onions gives the dish it’s colour. What is more striking is the fact that no water should be added to this dish at all. The tomatoes and chicken itself will shed out water when cooking. 

This is one of those recipes which is my favourite among chicken. Quick and easy to make even on a work day. Basically this is a Kerala style recipe which doesn’t involve too much of preparation or marination before hand. 

Here goes the recipe 

Recipe 

Chicken – 1 kg cut into medium pieces 

Onion – 2 medium sliced thinly

Tomato – 1 large cut into small pieces 

Ginger garlic paste – 1.5 tbsp 

Turmeric powder – 1/2 tsp 

Chicken Masala powder – 1.5 tbsp 

Kashmiri Chilly powder – 1 tbsp 

Garam masala – 1 tsp 

Salt – to taste 

Coconut oil – 2 tbsp 

Steps 

1. Heat a kadai or round bottomed non stick pan on medium flame and add in the coconut oil after the pan is hot 
2. Now add in sliced onions and sauté well. Keep sautéing till they are brown and then add in the ginger garlic paste and sauté for 3-4 minutes. 
3. Now lower the flame and add in turmeric powder first and sauté for 2 to 3 minutes.
4. Now add in the chicken masala powder and sauté for 2 to 3 minutes and then the chilly powder and sauté for 2 to 3 minutes on low flame
5. Then at last add in the garam masala and sauté well. 
6. Then add in the tomatoes and mash them up well to mix into the onion spice paste and then close the vessel with a lid allowing tomatoes to cook for 4 to 5 minutes. Do not add in water. 
7. Now open the lid and once the tomatoes have blended and cooked well with the paste, add in the chicken pieces and mix well. 
8. Now close the lid and let it cook for 8 to 10 minutes on medium flame. Open it after that and mix well.
9. Now keep stirring it in between and let it cook open till all the water content is absorbed and the chicken roast gets a nice brown colour and semi solid consistency. 
10. Switch off flame when the desired consistency is achieved. 
11. Serve hot with rice/roti/appams