Chicken roast recipe Kerala style | Nadan Chicken peralan with step by step pictures and quick video recipe. Kerala style chicken recipes are very much popular across India for its texture, color and flavor that makes it attractive.
Chicken roast recipe Kerala style – Dry and spicy chicken fry recipe is very common recipe in our house. this is totally an addictive curry that makes us to eat more. The classy combination of Kerala chicken peralan and ghee rice with coconut milk is the best menu i would always prefer over weekends.
It has been many days since i wanted to shoot this chicken fry as its not only my favorite but everyone at my house loves it. it is a sure hit recipe and you can definitely plan for this semi dry chicken fry for guests coming at home. because it always turns out yum and appealing.
some of the chicken starters are given here, check out in case you are interested. chicken tikka, chicken kabab, malai chicken, garlic chicken, madras chicken, chicken kheema balls, spicy chicken, orange chicken, KFC chicken, chicken pallipalayam, chicken chinthamani, etc.,
here is the quick video of Chicken roast recipe Kerala style:
Let’s see how to make Chicken roast with step by step instructions:
heat oil in a non stick or thick bottomed pan. preferably coconut oil.
add thinly sliced onions and fresh curry leaves. add 2 or more springs of curry leaves.
fry onions until brown and add green chilies slit and ginger garlic paste
fry until raw smell goes off and add coriander powder. add 1/4 cup coriander powder. not less not more.
further add chilli powder and pepper powder. adjust chilli powder according to your spice level
fry for a minute until the masalas are well combined and fresh aroma arises from the combined masala. keep it in simmer else it may get burnt.
further more add chopped tomatoes and fry until it is well mixed
sprinkle little water, close and cook until it forms to a thick masala. approximately takes 5-10 minutes in medium heat.
open and add chicken pieces, salt to taste
further add turmeric powder and mix well until well combined
add little water – 1/2 cup, close and cook until chicken is done. generally as chicken leaves out enough water, still i have added 1/2 cup not minding about the consistency as am going to dry out the curry. if you want it in curry consistency. add more water and cook. you can even pressure cook at this stage.
open and mix well. the oil leaves out from the chicken perfectly indicates chicken is good and masala is well fried.
Now its an important part. open and keep the heat in simmer, cook until it gets roasted and dried. until all the water is gone. don’t forget to stir in between to avoid chicken getting scorched to the bottom of the pan. it takes nearly 20- 30 minutes to get roasted.
serve hot with rice or roti.
Chicken roast recipe Kerala style | Chicken roast recipe:
Nadan Chicken peralan | Chicken roast recipe
- 3 tbsp coconut oil
- 3 large onions - thinly sliced
- 2 spring curry leaves
- 2 tsp ginger garlic paste
- 2 no green chillies - broken
- 1/4 cup coriander powder
- 1/8 cup chilli powder - adjust according to spice level
- 1 tsp pepper powder
- 1 large tomato
- 500 gms chicken - curry cut
- salt to taste
- firstly, fry onions and curry leaves in coconut oil until brown
- to this, add green chilli , ginger garlic paste adn fry again until raw smell goes off
- add coriander powder, chilli powder, pepper powder and mix well until well combined and aroma arises from the masala
- add chopped onions and fry for a minute
- sprinkle little water, close and cook until mushy
- open and add chicken pieces, salt, turmeric powder. mix well
- add water enough for the chicken to cook, close and cook again until chicken is done
- open and let it dry to the semi dry or roasted consistency you prefer.
- serve hot!