Kerala Chicken Varattiyathu/Chicken Roast
This chicken roast tastes good with rice, chapatti, idli, dosa, and Kerala/malabsorption parotta.
Ingredients:
Chicken - 1 kg
Turmeric powder - 1/4 to 1/2 tsp
Onion - 4 medium size (finely chopped)
Tomato - 2 medium size (finely chopped)
Green chilly - 2 to 3 (slit lengthwise)
Ginger-garlic paste - 1 tbsp
Chilly powder - 2 tsp
Black Pepper powder-1 tsp
Coriander powder - 4 tbsp
Salt - to taste
Oil - 3 to 4 tbsp
You may adjust the amount of spices/ masala powders as per your spice level.
Place the pan on the lighted stove. When the stove is hot, add 4 tbsp of oil. Add ginger-garlic paste and sauté till the raw smell is gone. Now add finely chopped onion (4 medium size)and stir. You may add some salt at this stage, for the onions to cook faster. Add finely chopped tomatoes(2 medium size), green chilies and sauté.
Add about 4 tbsp of coriander powder, 2 tsp chilli powder, and 1 tsp black pepper powder and mix. You may increase or decrease the amount of chilly powder, black pepper powder according to your spice level. Cover and cook for about 8-10 mins on low flame.
In the meantime, take cleaned and washed chicken pieces in a pressure cooker. Add about 1 tsp of turmeric powder, required salt and pressure cook for 1 whistle without adding water. The chicken will release water while cooking. After the pressure releases, open the pressure cooker.
Once the masala powder and onion-tomato mix has combined well, add the cooked chicken pieces to the pan and mix well. Cover and cook for about 10 minutes on low flame. After about 10 minutes, open the lid and mix well. Switch off the stove and transfer the contents of the pan to a serving bowl.
Tasty Kerala Chicken Varattiyathu is now ready to serve. You can garnish with a sprig of curry leaves, before serving.