Kerala Style Chicken Roast:)

The most authentic way to make this dish would be to tip in all the ingredients into a roasting tin and roast it in the oven till done. That would have made it damn easy! But I have this typical attitude of cooking in front of the fire and sweating it out, because that is the way we have seen our family do it and that is what gives us a pleasure of having 'done work'. In Kerala, chicken is most typically and aunthentically roasted on the fire. It can be alternated in the oven, ofcourse. That depends on your attitude, I guess.

This chicken roast has a total Kerala flavour to it, due to the coconut milk and curry leaves present in it, the two most important ingredients that lend its typical flavour of the land, to it.

INGREDIENTS:
Chicken - 1 whole (medium), cut into pieces
Onions - 2 big, sliced lengthwise
Ginger - 2 inch piece, crushed
Garlic - 6-8 flakes, crushed
Green Chillies (optional) - 4, chopped fine
Tomatoes - 2 big, cut into chunks
Turmeric Powder - 1 teaspoon
Chilly Powder - 2 teaspoon
Coriander Powder - 2 teaspoon
Chicken Masala Powder (or Garam Masala) - 2 teaspoon
Thick Coconut Milk - 1 cup
Curry Leaves - 2 sprigs
Salt
Oil

METHOD:
Marinate the chicken pieces with the turmeric, red chilly and coriander powders and salt. Leave it in the refrigerator for atleast 3 hours or overnight.
In a pan, heat 1/4 cup oil. Add the sliced onions.
As the onions turn transparent, add the crushed ginger and garlic. Fry till they are golden brown in colour.
Add the green chillies, if using. Fry for 1 minute.
Add the tomatoes. Fry till the tomatoes turn soft and mushy.
Add the chicken pieces. Mix well till all are incorporated well. Add a little more salt, keeping in mind that the marinated chicken contains salt.
Add the chicken masala powder. Mix.
Without adding any water, cover and cook, checking the status of the chicken very often and turning them over every 5 minutes.
When the chicken is half done, add the coconut milk and curry leaves (leaving some for the final garnish).
Cover and cook again, tossing and turning every 5 minutes, till the gravy is totally evaporated and the chicken is well cooked.
Whatever is left of the gravy should be evaporated by keeping the flame on medium high, without the lid on.
The final product should be totally dry. Check salt.
Garnish with fresh curry leaves.
Serve with a spritz of lime over it, along with rice/rotis/naan.

This dish can be alternatively made in the oven. Place 1/4 cup of oil along with te sliced onions, ginger, garlic, green chillies and tomatoes in a zip lock bag and give it a shake to mix them well. Marinate the chicken with the turmeric, red chilly, coriander and chicken masala powders and salt. In a roasting tin, tip in the chicken, the onion mixture and a bit more salt. Preheat the oven to 220 degress C. Put the roasting tin in the oven and cook for 30 minutes. After that, add the coconut milk and curry leaves, give it a toss and stir, and put it back in the oven for another 45 minutes. Checking in between is crucial. The chicken does leave a lot of water and if you have not trimmed the chicken it leaves a lot of fat as well. There should be no need for an addition of water or oil. But do so, if need be.

 Lots of love and happiness:)