Kerala Chicken Roast – Dry version

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  1. Cut 500 grams of chicken into smaller pieces. Marinate the chicken pieces with 1 heaping tsp of kashmiri chilli powder, 1/2 tsp of turmeric powder, 1/2 tsp of pepper powder, 1 tsp of sweet paprika powder, 1/2 tsp of garam masala powder, 1 tsp of ginger-garlic paste, 1 tsp of oil, a few torn curryleaves, juice of half a lime & 1 tsp of salt atleast for 1 hour in your refrigerator.
  2. Heat 2 tbsps of coconut oil in a frying pan & fry 1/4 cup of coconut cuts. Drain them out on a paper towels.
  3. To the same oil, add the marinated chicken pieces & shallow fry on both the sides till browned. This will take about 25 minutes on each side. After 15 minutes of cooking the chicken drain out some of the water that is let out by the chicken & reserve it for later use. Take out the fried chicken pieces & keep them aside.
  4. For the gravy, add 1 tbsp of coconut oil to the same pan you had used for frying the chicken pieces. Stir in 2 cups of thinly sliced onions, 5 big garlic cloves (chopped), 1 tbsp of ginger juliennes, 1 big greenchilly (slit) & a few curryleaves. Cook till the onion turns golden brown in colour. Add 1 heaping tsp of coriander powder, 1/2 tsp of kashmiri chilli powder & 1/4 tsp of turmeric powder. Fry on low heat for 2 minutes. Add 1 medium tomato ( finely chopped, about 3/4 cup) & saute’ for just 3 minutes.
  5. Add the fried chicken pieces + 1/4 cup of freshly squeezed coconut milk + the fried coconut cuts + the reserved water let out by the chicken, mix well & cover cook on low heat for 20 minutes.
  6. Finally add 1/4 tsp more of garam masala powder.
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