Chicken roast

Pan roasted chicken is scrummy! The marinated chicken is cooked in coconut milk and when it becomes tender, it is fried in a tad bit of coconut oil. The gravy for the roast is concocted separately.

The fixings for the marination..

Chicken (curry cut pieces) - 500g

Salt - 1/4 tsp

Turmeric powder - a tad

Kashmiri chili powder - 1/4 tsp

The required ingredients for frying..

Coconut milk - 1/4 cup

Coconut oil - 2 tsp

The constituents for the succulent gravy...

Coconut oil - 2 Tbsp

Carom seeds - 1/4 tsp

Curry leaves - 2 sprigs

Onion - 3

Ginger - 1/2 inch

Garlic - 5 cloves

Green chili - 3

Tomato - 2 small

Salt - 1/4 tsp

Turmeric powder - a speck

Kashmiri chili powder - 1/2 tsp

Coriander powder - 1 tsp

Meat Masala - 1 tsp

Water - a splash

The mechanism..

Clean chicken well and souse with salt, turmeric powder and chili powder. Refrigerate overnight.

Warm up a saucepan. Add in chicken, coconut milk and cover with a lid. Cook on low flame for half an hour, stirring oft. When the chicken is cooked thoroughly, add 2 tsp of coconut oil and fry (without lid).

In another deep bottomed pan, drizzle 2 Tbsp oil. When it becomes hot, throw in carom seeds and curry leaves. After 2 seconds, add chopped onion, minced garlic, ginger and chili. Toss around on low flame till onions start to brown. Cast in roughly chopped tomato. Stir for 5 minutes. Add in salt, turmeric powder, chili powder, coriander powder, meat masala and water. Merge everything. (An insight - water is added so that the spice powders do not burn and it also helps in blending.)

Throw in the fried chicken into the gravy. Intermingle both. Turn off heat and let it remain in the pan for a little more time.

Doesn't tapioca (kappa) and chicken roast look inviting? :-)