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Tender chicken pieces pan-roasted in a fragrant blend of classic Kerala spices, onions, and curry leaves. This semi-dry dish is packed with flavor and pairs perfectly with appam, parotta, or rice.
For 4 servings
Marinate the Chicken
Prepare the Masala Base
Cook the Chicken
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Tender chicken pieces pan-roasted in a fragrant blend of classic Kerala spices, onions, and curry leaves. This semi-dry dish is packed with flavor and pairs perfectly with appam, parotta, or rice.
This kerala recipe takes 60 minutes to prepare and yields 4 servings. At 349.4 calories per serving with 36.58g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Roast to Perfection
Garnish and Serve
Use 500g of boneless, skinless chicken thighs or breast, cut into bite-sized pieces. Reduce the covered cooking time in Step 3 to 10-12 minutes to prevent the chicken from becoming dry.
Increase the amount of black pepper powder to 1.5 tsp and add 1-2 extra green chilies. You can also add 0.5 tsp of red chili flakes with the other spice powders for extra heat.
Add one medium potato, peeled and cubed, along with the onions in Step 2. The potatoes will cook with the chicken and absorb the delicious masala.
Substitute chicken with 500g of mutton pieces. Pressure cook the mutton with salt and turmeric until it's 80% tender before adding it to the pan in Step 3 for roasting.
Chicken is a high-quality source of lean protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The recipe uses spices like turmeric (containing curcumin), ginger, and garlic, which are known for their potent anti-inflammatory and antioxidant properties, helping to combat oxidative stress in the body.
Spices like black pepper and chili contain compounds like piperine and capsaicin, which can provide a temporary boost to your metabolism and aid in digestion.
Coconut oil, a staple in Kerala cuisine, is rich in Medium-Chain Triglycerides (MCTs), which are metabolized differently than other fats and can be a quick source of energy.
A typical serving of Kerala Chicken Roast (around 175g) contains approximately 320-380 calories, depending on the amount of oil used and the cut of chicken.
It can be part of a healthy diet. It's high in protein from chicken and contains beneficial spices like turmeric and ginger. However, it is prepared with oil and involves roasting, so it should be consumed in moderation. Using lean chicken pieces can reduce the fat content.
Yes, absolutely. Boneless chicken thighs work best as they remain juicy. Simply reduce the cooking time after covering the pan to about 10-12 minutes to ensure the chicken stays tender.
'Thenga kothu' are small, thin slices of fresh coconut. They are not essential but are a traditional ingredient that adds a wonderful, slightly sweet flavor and a delightful crunchy texture to the dish.
The dark color comes from two key steps: thoroughly browning the onions until they are deep golden, and patiently roasting the chicken at the end until all the moisture evaporates and the masala caramelizes. If either of these steps is rushed, the color will be lighter.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a little water over the chicken and warm it in a pan over low heat, or microwave until heated through.
This dish pairs beautifully with traditional Kerala breads like Parotta and Appam. It also goes well with Ghee Rice, steamed rice, or even chapatis.