Kuttanadan chicken roast | Chicken in onion gravy

Cook Time: 50 minutes
Servings: 6
Cuisine: Indian

Kuttanaad (?????????), in Alappuzha District, is famous for its paddy fields below sea level. It is rightly called 'The rice bowl of Kerala' due to its contribution to the agricultural front. It is home to famous personalities like Pallithanam Luca Matthai,  pioneer  of ???? (backwater) cultivation, renowned writer ???? (thakazhi) and St Fr Chavara ?????. However, people (girls) in Kerala remember  kuttanaad for its charming and handsome Cine actor, the one and only chackochan (Kunchacko Boban). My mum claims she has taught Kunchacko's mum in her early years as a teacher. That is one piece of information I sooo cherish !!!

I would like to share this traditional recipe and hope you'all will make it this christmas.

 

A few things before we start:
- For a healthier version saute chicken pieces to seal in 2tbsp of oil instead of deep frying.
- Coconut oil gives this dish its authentic flavour together with fresh curry leaves.
- If you can't find pearl onions, substitute with shallots (curry onions, ????).

Ingredients:

1- Chicken -500 g
2- Curry onions - 2 , sliced
    Tomato-1 medium, chopped
3- Pearl onions / ??????????? -5
    Ginger - 1/2 tbsp

    Garlic - 1/2 tbsp
    Chilli powder - 1/2 tsp
    Coriander powder - 2 tsp
    Turmeric powder - 1/4 tsp
    Garam Masala - 1 tsp
    Pepper powder - 1 tsp
4- Water
5- Salt to taste
6- Curry leaves - one sprig
7- Coconut oil - 1 tbsp
8- Oil for frying


Method:

  • Grind (3) to a smooth paste and use half of this to marinate chicken pieces. Leave them to marinate for about an hour.
  • Deep fry the marinated chicken pieces till golden brown in colour ( The chicken need not get fully cooked).
  • Heat 1 tbsp of coconut oil and saute the sliced onions till golden brown stirring constantly. Do not let them burn. 
  • Add tomato and cook till soft and mashable. 
  • Now add the rest of the ground paste and saute for another minute or two.
  • Stir in the fried chicken pieces to the masala and stir to coat well.
  • Add enough water to cover the pieces and add the curry leaves.
  • Cover with a lid and cook on medium flame till the chicken is cooked well.
  • Open the lid and on medium high flame continue to stir the curry till the sauce thickens.
  • Serve hot with steamed rice and raita. It goes well with appam, idiyappam and naan too.