If Anthony Bourdain of Travel Channel can travel to India to visit Kerala in one of his episodes of ‘No Reservations’, the food better be good, right?
Wash and drain the chicken well. Mix the marinade with the chicken and keep it aside for 30 minutes. If storing for longer, place this in the refrigerator no longer than 8 hours.
Heat oil preferably in a non-stick, wide pan on medium high heat. Add mustard seeds. Once it crackles, add the onions + green chillies + curry leaves and sauté well till onion turns brown and translucent. Add the ginger garlic paste and saute for 2 minutes. Now, add all the spices, chilly powder + paprika + coriander powder + garam masala + pepper powder and mix well for additional 2 minutes.
Now add the tomatoes, cover the lid and cook till tomato softenes and oil can be seen on top.
The chicken is added and the liquid is reduced down. See the oil layer on top. Thats a sign of a good curry 🙂
Dry Chicken roast
- 5 pound 2kg chicken cut into curry size pieces
- 5 medium onions finely sliced Approximately 5 cups
- 1 large tomato diced approx. 1 cup
- 5 tablespoons oil
- 1 1/2 teaspoon salt or to taste
- 3 green chilies slit
- 2 spring curry leaves can be substituted with 1/2 bunch of chopped coriander leaves
- 2 teaspoons chilly powder
- 1 teaspoon paprika or Kashmiri chilly powder I use this for color
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 1/2 teaspoon garam masala / all spice mix Garam masala recipe
- 2 tablespoons ginger garlic paste
Heat oil preferably in a non-stick, wide pan on medium high heat. Once hot, add the onions and sauté well till onion turns brown and translucent. Add all the spices (chilly powder + paprika + turmeric + coriander powder + garam masala) and herbs (ginger garlic paste + green chilies + curry leaves) and mix well for 2 minutes.
Now add the tomatoes and sauté it well, Let it cook for a while till you see a thin layer of oil forming on top. Now add the chicken and salt and increase the temperature to high heat. Let it cook for 5-8 minutes and then stir. Repeat this process 3-4 times. (Make sure the curry doesn't burn, by stirring and adjusting the heat as required). We want the excess water to evaporate and the gravy to get thicker. Once less water starts forming, cover the pan with the lid, turn the heat to medium and let the chicken cook for another 20 minutes or till done. Depending on how thicker you want the gravy to become, you can reduce the heat to medium and let the chicken cook in an open pan for excess moisture to evaporate.
During the final 5 minutes add chopped coriander leaves if not using curry leaves.
Serve with rice, roti or bread.
Onions play an important part in the thick gravy. Another key thing is keeping the heat on high for the initial 10 minutes so that the chicken roasts and the gravy gets thicker which gives it an amazing flavor.
If you think its too much work feel free to avoid the excess mixing and enjoy the curry with gravy.
Its fine to use both curry leaves and coriander leaves, but for an authentic keralite dish, curry leaves are used.
Try not to overcook the chicken to a stage where it falls of the bone. Bone in chicken is recommended. (Stores like Publix will cut the chicken or any meat for you the way you prefer).