Kerala Chicken Roast is a super tasty Kerala style chicken curry which is extremely easy to prepare and is a fabulous dish to make for a crowd and really delivers on flavour!
2 tbsp olive oil 1 tbsp of ginger (grated) 4 garlic cloves (crushed) 2 limes (juice and zest) 1 tsp ground turmeric 1 tsp garam masala 2 tsp ground coriander
6 medium potatoes (chop into quarters and par boil) 2 packs 750 g chicken thighs and drumsticks 2 red onions (chopped) 2 tsp fennel seeds 2 tsp ground coriander 10 curry leaves 2 kaffir lime leaves pinch of pepper and salt 1 tsp ground turmeric 6 cardamom pods (slightly crushed) 1 tsp cumin seeds 100g runner beans (chopped) 100g frozen peas 1 tin coconut milk 1/2 tin of water (use coconut milk tin) 2 chillies (split and seeds removed) coriander leaves (for garnish)
Mix together all of the marinade ingredients in a blender, then coat the chicken. Marinate for at least 30 minutes in the fridge, but preferably overnight.
Heat the oven to 200C/fan 180C/gas 6. Tip the marinated chicken into a large rectangle casserole dish, add the par boiled potatoes, onions, fennel seeds, ground coriander, curry leaves, kaffir lime leaves, salt, pepper, turmeric, cardamom pods, cumin seeds, runner beans, peas, chillies, coconut milk and water. Stir round all ingredients until mixed through and coated. Place casserole dish in oven for 1 hour 30 mins or until chicken pieces are cooked (if top is starting to burn place foil on top of casserole dish or if becoming dry add a touch of water). To serve, scatter over coriander leaves. Serve with mango chutney, lime pickle, naan bread, poppadoms and lime wedges (we served ours with lentils).
EAT AND TELL!!!
Let us know if you tried – Keralan-Style Roast Chicken Curry