When you’re Indian you can only have so much pasta and salads. Time for some spice. I didn’t cook any Indian food this week and it feels like I haven’t eaten. I’m just kidding. Today was one of those days, hot or not, I had to eat something spicy. So this Kerala Roast Chicken was the perfect fix for my spice craving.
This is not the kind of Roast Chicken we are used to. This is an Indian Roast Chicken with loads of spice, chilli, tomato and garlic. It is bursting with flavour and goes really well with some Pilaf Rice. I will post a recipe for my Pilaf Rice soon. I apologise as my photos with the rice turned out terrible so I couldn’t post them. Somedays trying to be a photographer can be frustrating. I wish getting that perfect shot was just one click. Somedays I capture hundreds of photos and they are all disastrous. Imagine spending hours cooking, then trying to set up that picture perfect scene (mine is sort of close to being that) and then all your photos are a disaster. The life of a blogger I guess…haha!
Back to my Kerala Roast Chicken. This is about the best Roast Chicken I have eaten. I think it’s that spicy sauce that makes it all the more delicious.
Marinating the Chicken in advance allows the flavours to really soak in and also tenderises the chicken. It also allows the chicken to maintain it’s moisture, nothing worse than dry chicken.
Kerala Roast Chicken is a spicy South Indian chicken dish with loads of flavour and an enchanting aroma. Although it is a roast, it is definitely not dry. It can be served with coconut rice or lemon rice too. You can also serve it with some veggies on the side, that will be delicious too.
You an try more Chicken Recipes:
Kerala Roast Chicken
- 6 Chicken Drumsticks
- 1/4 tspn turmeric
- 1 tspn Kashmiri Chilli Powder
- 1/2 tspn ground coriander
- 1/2 tspn ground soomph/fennel
- 3 large cloves garlic
- 3 green chillies
- 2 tspn lemon juice
- 1/2 cup coconut or vegetable oil
- 1 large onion finely chopped
- 2 sprigs curry leaf
- 2 Roma tomatoes skin removed and blended
- 1 tspn garam masala
- juice of half a lemon
- Blend all the ingredients under Marinade and mix it into the chicken drumsticks. Refrigerate for an hour
- Heat the oil and fry the onion until golden brown. Drain on a paper towel and set aside
- Add 2 tablespoons of the remaining oil into another pot and fry the chicken on low to medium heat until cooked, about 15 minutes
- Remove the chicken and set aside
- Add another tablespoon oil to the same pot and fry curry leaf. Add the tomatoes and simmer for a few minutes until cooked
- Add the chicken pieces and mix in the garam masala
- Squeeze some lemon juice over. Mix in the fried onion and serve