Kerala Style Chicken Roast / Spicy Pepper Chicken Fry

Kerala Special
Chicken
Non-Veg
Non-veg curry
Non-veg Thali
Side dish for Roti
Side dish for Idli, Dosa
Lunch
Dinner
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No doubt, this hot n fiery Kerala Style Chicken Roast is one of the favorite of Spicy food lovers..! It is one of the authentic delicious menu item in the restaurants of Kerala. This fiery red chicken dish is prepared with a semi-gravy and fresh coconut gratings. This dish tastes excellent as side dish for fried rice, pulao, roti, plain white rice etc. Check out this hot and spicy authentic recipe ….its really going to be a treat for your taste buds..:)

Ingredients

Chicken leg piece - 3 or 4

Turmeric pwd - ¼ tsp

Red chilly pwd - 1 tsp

Coriander pwd - 1 tsp

Lemon juice - few drops

Ginger garlic paste - 1 tbsp

Oil - 2 tbsp

Cumin - ½ tsp

Sliced onions - ½ cup

Curry leaves - 10 to 12

Grated coconut - 2 tbsp

Vinegar - 2 tsp

Crushed pepper corns - ½ tsp

Garam masala pwd - 1 tsp

Green chilly - 1 or 2

Salt to taste

Fresh coriander leaves

Instructions

1.

Wash chicken and drain water thoroughly

2.

Marinate the chicken with turmeric pwd, red chilly pwd, coriander pwd, salt, lemon juice and ginger garlic paste.

3.

Allow to marinate for at least 3 to 4 hrs.

4.

Heat oil in a fry pan.

5.

Add cumin seeds and allow to crackle.

6.

Add finely sliced onions.

7.

Sauté till transulent.

8.

Add curry leaves and fry for few seconds.

9.

Add finely grated coconut shreds and mix well.

10.

Now add the marinated chicken .

11.

Roast the chicken thoroughly, make sure the masala mix in well.

12.

Add ¼ cup of water and cook chicken covered in low flame.

13.

Add 2 to 3 tsp of vinegar and allow the chicken to cook till it turns tender.

14.

Add crushed peppercorns and garam masala pwd.

15.

Add finely sliced green chillies and combine all the ingredients.

16.

Turn off flame.

17.

Sprinkle freshly chopped coriander leaves.

18.

Kerala style spicy Chicken roast is ready.

19.

Enjoy hot with plain white rice, fried rice, pulao or roti.

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