Kozhi Peralan/ Spicy Kerala Style Chicken Roast

Ingredients:

1. Chicken, cut into small pieces - 450 to 500 gms

2. Water - 3/4 cup( or as required)

3. Curry leaves - 3 to 4 sprigs

4. Onion, sliced - 1 large( 3/4 cup)

5. Green chili, sliced - 2( or according to taste)

6. Tomato, chopped - 1/2cup(1small)

7. Salt - to taste

8. Coconut oil- as required

For Tempering:

1. Coconut, sliced - 1/4cup

2. Curry leaves - few

3. Green chilies, cut into two - 1 or 2

4. Coconut oil- as required

For marination:

1. Shallots ,sliced - 1/4 cup

2. Ginger-garlic paste - 1.5 tbsp

3. Curry leaves- few

4. Turmeric powder - 1/4 tsp

5. Coriander powder - 1 tsp

6. Kashmiri chili powder - 1 tbsp( or according to taste)

7. Black pepper powder - 2 tsp( or according to taste)

8. Fennel powder - 1/2 tsp

9. Garam masala powder- 1/2 tsp

10. Salt -to taste

Method: In a bowl, combine chicken pieces with all the ingredients listed under ' For marination'. Keep aside for at least 30 minutes. Cook the marinated chicken along with 3/4 cup water. Cook until it turns tender and the gravy coats the pieces. Keep aside until required. Heat oil in a pan or manchatti and add 3 to 4 sprigs curry leaves. Now add sliced onion and green chilies. Sauté until onion turns golden brown. Next add tomato and cook until it turns mushy. Add salt to taste. Now add the cooked chicken and cook for about 3 to 4 minutes, stirring well in between. Now for tempering, heat oil in a pan and add the sliced coconut, sauté for few seconds or until the color starts to change. Add curry leaves and green chilies and sauté until coconut turns light golden brown. Add this to the curry. Stir gently and switch off the stove. Serve with rice, tapioca, appam or chapathi.

Happy Cooking!

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