Presenting: Malabari Chicken Roast
Courtesy: Raji Rajendran
As part of my ‘Something New’ challenge, and this being the last of the 5 I had promised, I am posting a recipe that I owe to my best friend. She had passed on this recipe to me few days back. And I thought this is the perfect time to try it out.
Raji comes from the southern part of Kerala, same place DD hails from. And I found it funny that she gave me a recipe for ‘Malabari’ Chicken Roast, considering the fact that I come from this region called ‘Malabar’!!! LOL 😀 Well, I am glad, preparation of food in each home is no more restricted to their own regions or even country. After all, food is the most ideal thing that can break the limits of boundaries and bring a touch of other cultures into our lives.
Having said that, it would have been wonderful if I had got Raji to make it for me and my job would be to just enjoy the dish. I know she is an absolutely wonderful cook herself. But now that I had to make the dish myself, I thought of giving the feedback of the dish too. The spices used in this dish reminded me of the spices I use for making my palakkadan sambar. So I was little skeptical initially. But to my surprise and a pleasant one, this dish turned out to be super tasty. Me and DD really enjoyed this new chicken roast. It would go very well with Ari Pathiri also. Thanks for sharing the recipe, Raji 🙂
Boneless chicken – 1/4 kg
Onion – 1 medium sized
Shallots – 6 nos
Tomato – 1.5 nos
Shredded coconut – 125 gm(about half the chicken’s quantity)
Green chilli – 1 nos
Garlic – 6-7 pods
Ginger – 1 inch piece
Curry leaves – 2-3 strands
Mustard seeds – 1/4 tsp
Fenugreek seeds – 1/2 tsp
Coriander powder – 2.5 tbsp
Chilli powder – 2.5 tsp
Turmeric powder – a pinch
Garam masala powder – 1.5 tbsp
Coconut oil – 10 tbsp
Salt – as per taste
1. In a wok heat 2 tbsp oil. Add the coriander and chilli powders and sauté until the raw smell goes of.
2. Take half of the sautéed spice and marinate the chicken(cut into small pieces) with it and set aside for 15 to 20 mins.
3. Heat the remaining oil in a wok and add the mustard seeds. After they splutter, add the fenugreek seeds and fry until medium brown.
4. Add finely chopped ginger, garlic and green chilli to the oil. After the raw flavour goes away, add chopped onions, chopped shallots and half the curry leaves. Keep on medium flame and sauté the onion until they start browning slightly.
5. Add chopped tomatoes and cook till they melt and form a paste. Add the remaining sautéed coriander and chilli powder to the paste.
6. Add the turmeric powder and garam masala and sauté for about 5 minutes.
7. Now add salt and the marinated chicken.
8. Cover the wok with a lid and keep it on low heat until the chicken is properly cooked.
9. In a pan, fry the coconut and remaining curry leaves until the coconut is of a medium brown colour.
10. Add the fried coconut to the chicken and mix well. Keep this on a low heat without the lid for another 5 minutes.
Can be served with rice or chappatis