Monday, December 8, 2008

Kerala Chicken Roast with "Thengakothu"(Coconut Slices)....

Weekends are always ,time for extended sleeps,traditional breakfasts,elaborate lunch's and laid back cozy evenings snuggled up in our couch,watching dvd's or TV lazily.I often cook up something that kutts love to have for his 1 hour weekend lunch.That might be some chicken or prawns dish.He mostly prefers a full swing vegetarian meal..rather a veggie lover.But now that's too tough a job for an idle weekend.So I split it up n reserve for weekday meals and go for the non-veg delights on weekends.

Chicken is one thing on which ,you can dish out endless varieties of recipes and each of them will leave your tongue tickling with it's delightful taste,if you play a nice game with the spices. But I have a serious sad note to add always after the cooking,that it never tastes as good as what I used to prepare back at home.Mainly because of the chicken meat.There we got a whole or part of chicken ,cut into pieces with the fat and all the good things,fresh n juicy..and all that makes the curries super-slurpy.But here its like,we buy breasts or sometimes thighs,which are mostly clean meat,and partly frozen too.So that old taste can never be reproduced here.I always give a thought to buying a full chicken.But then the pain of the rest of the routines leaves me with a dull reproach and a fresh pack of cleaned ,lean stuff in my hand.

Guess I had a lil more than usual digression there.Sorry,but am more than sad about it.How do you guys feel about this?Please do share with me.So I was going to tell about this Roast dish.The authentic one,which can be made in two ways.Either you go for the quick one,or you can opt for the slow cooking mode,which will eat a lil' more of your time .but truly worth it.I am in for the latter one here,and this is one of those "Kuttanadan Specials".The cooking is of three stages,but na,its not that complex.

I make this quite often,as my better half likes it this way.Neither too watery,nor too dry.If you keep it in fridge ,it'll be quite dry the next day,but surely more tasty as the chicken will absorb all the gravy and will be in an excellent shape.




Ingredients


  • Chicken 1 lbs
  • Onion Sliced 1+1/2 cup
  • Tomatoes (Medium sized) cubed 2 Nos:
  • Green chillies 4-5 Nos:
  • Coconut slices 1/2 cup

For Marinate(Adjust spices according to your taste)

  • Chilli Powder 1.5 Tbsp
  • Coriander Powder 1.5 Tbsp
  • Turmeric Powder 1 tsp
  • Pepper Powder 1 Tbsp
  • Garam masala(powder of cinnamon,cardamom,cloves,star anise) - 1 tsp
  • Yogurt - 3 Tbsp
  • Fresh Ginger-Garlic paste 1 Tbsp
  • Curry leaves 5-6 Nos:
  • Cilantro leaves a sprig chopped
  • Salt

  • cinnamon - 1 inch
  • cardamom - 2 Nos:
  • cloves - 3 Nos: Oil

For Final round:


  • Garam masala-1/2 tsp
  • Sugar - just enough to sprinkle on top
  • Chopped coriander leaves - A sprig



Marinate the chicken with everything under the marinating section and keep aside for an hour.

Take a pan,preferably a deep bottomed one.Pour oil and when its hot add the marinated chicken pieces and saute for a few minutes till the rawness goes a bit.

Now heat some oil in cooker and mildly heat the whole spices and then add 1/2 cup onions and saute well.when it turns pink add the chicken pieces and little water.Close the lid and cook for 5 minutes.Don't let the whistle blow and over-cook the chicken.We need it in good shape ,for the 3rd stage.This is just to make the whole thing blended well on chicken.

Now ,we are ready for roasting the chicken.In the same deep bottomed pan,pour oil,curry leaves and saute well.Add the coconut slices and fry till golden brown.Add onion,chillies and saute well.when it turns pink,add tomatoes and saute well.,till its blended.

Now make the heat medium,pour the half-cooked chicken(with very little water),from the cooker back into this pan and saute.Adjust salt.When the water is fully dried,add lil more oil and cook till the chicken is dried and roasted well.

This is a slow process ,but that makes it more tasty.Sprinkle a bit more of Garam masala and saute for one final time.

Once everything looks fine,sprinkle a tad of sugar(this really adds to taste) and garnish with chopped Cilantro Leaves.




The ever-so-tasty and authentic Chicken Dry Roast ready to serve..!!!

Also Check out my other Chicken dishes..:) StumbleUpon

5 Luv'ly people shared their views..:

Happy cook said...

Love the colour and the chicken dish looks really delciious.
About the chicken, i too have noticed in some supermarket chicken they are tasteless. So now i buy a more expensice chickens and they seems to be really good.( here we have different price range, don't know if it is like that there)
When ever i can i also try to buy chicken from a farmers place.
But then as i buy them atleast five chickens i have to put them in the freezer.
Still the taste is good as they are chicken from the farmers place.
Look if you get chicken from farmers there.
Here we get in certain periods.

Shama Nagarajan said...

varsha ur chicken recipes..make me drooling.love them

Varsha Vipins said...

Thanks Happy..But I dont have any farms nearby...:(..I'll try buy a full chicken next time..hmm..
Thanks a lot Shama for the nice word..:)

Jimmy John said...

THANK YOU SO MUCH VARSHA..... PLEASE LET IT BE THERE.. SO MANY PEOPLE CAN TASTE SAME KERALA CHICKEN..
PLEASE GIVE SAME LIKE OTHER KERALA CUISINE'S (MEEN CURRY) DESCRIPTIONS....

sangeeta khanna said...

hi varsha
nice chicken recipes all of them...i am drooling right now cuz am away from chicken for a long time now............have a tip to share, you can enhance the taste of cleaned frozen chicken.......just buy the carcass of chicken meant for soups along with( if it is available there)and cook it along with the breast or leg pieces to get the rich taste....the bone remains can be removed before serving.
for roasted dishes , just trim the fat from the carcass n use accordingly.............n tell me how it works.

 
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