Fried Chicken Roast
Ingredients
Chicken - 800 gms, measured after cleaning
To grind
Chilli powder - 2.5 tsp
Coriander powder - 3 tsp
Turmeric powder - ½ tsp
Pepper powder - ½ tsp
Cumin seeds (jeera) - ¼ tsp
Fennel seeds - 1 tsp
Cardamom - 3
Cloves - 5
Cinnamon - a small piece
For masala
Small onion/ shallots/ pearl onion - 15, sliced
Crushed ginger and garlic - 1.5 tbsp each
Thin coconut milk - 1¼ - 1½ cups (refer notes)
Salt
Curry leaves
Coconut oil
Instructions
Grind together ingredients listed under "to grind" with 3 tbsp water to a smooth paste.
Marinate the cleaned chicken pieces with the ground masala for half an hour.
Heat oil in a deep and wide pan. Add sliced small onion. Cook till it turns golden brown, add crushed ginger and garlic. Cook till the raw smell goes, around 3-4 mins. Add chicken pieces and mix well. Add thin coconut milk, bring it to a boil. Reduce the flame to the lowest and cook till the chicken is done and the gravy is reduced.
Separate the chicken pieces from the gravy. Shallow fry the cooked chicken pieces till it becomes rich brown colour. Add gravy to the fried chicken pieces and cook till the gravy is dried and the chicken pieces are coated well with the masala.
Notes
The original recipe uses hot water, instead of coconut milk. Also, the recipe calls for vinegar which i didnt use. If you want to add vinegar, add ½ tbsp while grinding the masala, make sure you adjust the qty of water accordingly.
You can deep fry the chicken pieces if you prefer, also the consistency of the curry can be adjusted to suit your requirements. If you prefer a gravy type dish, cook for a shorter period of time, after adding fried chicken pieces to the gravy.
Curry keeps well in the fridge for 2-3 days.
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