Kerala-style pan-roast chicken
Serves 2
Directions
- 1Cut your chicken into bite-sized pieces.
- 2Add ginger garlic paste to the chicken.
- 3Add red chili powder to the chicken.
- 4Add turmeric powder to the chicken.
- 5Add fennel powder to the chicken.
- 6Add pepper powder to the chicken.
- 7Add garam masala powder to the chicken.
- 8Add salt to the chicken.
- 9Add a few fresh curry leaves to the chicken.
- 10Squeeze half a lemon into the chicken.
- 11Give the chicken a stir to marinate it really well, coating the spices onto it.
- 12Keep the marinated chicken in the fridge for about half an hour to soak up all the flavours.
- 13Get a non-stick pan and put it on the stove on a medium flame.
- 14Add vegetable oil to the pan.
- 15Let the oil heat up, then add the sliced onions to the pan.
- 16Give the onion a stir and fry it on a medium flame until translucent, without giving it any colour, just softening it.
- 17Once the onion has softened, add your marinated chicken into the pan.
- 18Give it a stir and pan-roast the chicken for about five to six minutes on a medium flame.
- 19Once the chicken is nicely sealed, cover it and let it cook on a low flame for about five to six minutes.
- 20Take the lid off the pan.
- 21Give it a stir, making sure nothing is sticking to the bottom of the pan.
- 22Add a few green chilies to the chicken.
- 23Add freshly sliced ginger to the chicken.
- 24Add a few curry leaves to the chicken.
- 25Give it a stir.
Ingredients
- 400 g boneless chicken
- 4 tbsp ginger and garlic paste
- 1 tsp turmeric powder
- 1 tsp Kashmiri red chili powder
- 1 tsp fennel seed powder
- 3 tsp home-made garam masala
- 2 tsp cracked black pepper
- 1 tsp salt
- 10 fresh curry leaves
- 0.5 lemon
- 5 tbsp vegetable oil/coconut oil
- 3 onions
- 2 mild green chillies
- 10 fresh curry leaves
- Julienned ginger
- salt
Equipment
non-stick panbowlstovelid
Tips
- Marinate the chicken for about half an hour to soak up all the flavours from the masalas.
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