Chicken roast with coconut recipe – Chicken roast Kerala style

chicken roast with coconut recipe

 

For this recipe I have been inspired from this Kerala style recipe, from NDTV Cooks.

I played a bit with ingredients, added fresh coconut, gave up at tomatoes, and changed the cooking directions. It came out very good. I hope you try it and let me know if you liked it!

We had it for dinner, with spicy sauteed okra and green peppers.

 

Step by Step Chicken Roast with Coconut Recipe

In a big bowl mix ginger garlic paste with coriander powder, salt, pinch turmeric powder, pepper powder and red chilli powder. Make a paste and add chicken. Mix everything together and let the chicken marinate for 30 minutes.

In a nonstick pan heat oil, then add cumin seeds. When they start to crackle, add chopped shallots, curry leaves and chopped green chilli. Stir fry for 3-4 minutes on medium flame, then add coconut grated and let it fry for another 3 minutes.

Note: Fresh curry leaves are not easily available in Western markets, you can find them at your local Indian market or you can buy online on amazon.

Add marinated chicken, mix well and let it cook covered until the chicken is cooked. Stir from time to time. Cook until the chicken is getting crispy and light brown in color. Add garam masala, stir fry for 2 minutes.
chicken roast coconut1chicken roast coconut3
Garnish with fresh cilantro/coriander leaves and serve hot.

roasted chicken with fresh coconut kerala style recipe

 

5.0 from 1 reviews
Chicken roast with coconut recipe - Chicken roast Kerala style
 
Prep time
Cook time
Total time
 
Recipe adapted from NDTV Cooks
Author:
Serves: 2
What you need
  • To marinate:
  • 300 gm chicken mixed boneless;
  • ¼ tsp pepper powder;
  • 1 tbsp ginger garlic paste;
  • 1 tsp coriander powder;
  • pinch turmeric powder;
  • ½ tsp red chilli powder;
  • salt.
  • For roasting:
  • curry leaves 1 sprig;
  • ½ tsp cumin seeds;
  • 2 tbsp fresh coconut, grated;
  • 2 shallots, chopped;
  • 1 green chilli, chopped;
  • ½ tsp garam masala powder;
  • oil;
  • cilantro/coriander leaves, to garnish.
Method
  1. In a big bowl mix ginger garlic paste with coriander powder, salt, pinch turmeric powder, pepper powder and red chilli powder. Make a paste and add chicken. Mix everything together and let the chicken marinate for 30 minutes.
  2. In a nonstick pan heat oil, then add cumin seeds. When they start to crackle, add chopped shallots, curry leaves and chopped green chilli. Stir fry for 3-4 minutes on medium flame, then add coconut grated and let it fry for another 3 minutes.
  3. Add marinated chicken, mix well and let it cook covered until the chicken is cooked. Stir from time to time. Cook until the chicken is getting crispy and light brown in color. Add garam masala, stir fry for 2 minutes.
  4. Garnish with fresh cilantro/coriander leaves and serve hot.

 

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