Kerala Roast Chicken brings the authentic flavors of South Indian cooking right to your kitchen. I learned this recipe from my neighbor who grew up in Kerala, and it’s become a family favorite. The combination of fresh curry leaves, warming spices, and that special touch of soy sauce creates chicken that’s both tender and packed with flavor. It’s different from your usual roast chicken – spicier, more aromatic, and surely unforgettable.
About the Recipe
This recipe takes classic Kerala spices and cooking methods but makes them accessible for home cooks. The marinade uses easy-to-find ingredients while staying true to traditional flavors. The cooking process is straightforward – just marinate, fry, and simmer until done. What makes it special is how the spices work together with the soy sauce to create a fantastic depth of flavor.
Why You’ll Love This Recipe
You’ll love how the chicken turns out both tender and flavorful. The marinade does most of the work, making this recipe pretty hands-off. The mix of spices might look long, but they’re all common in Indian cooking and create amazing layers of flavor. The soy sauce adds a rich color and helps create a delicious crust on the chicken. Plus, the whole house smells amazing while it cooks.
Kerala Roast Chicken
Cooking Tips
– Let the chicken marinate for the full hour – this really helps the flavors sink in
– Don’t skip the curry leaves – they’re key to authentic Kerala flavor
– Cut even-sized slits in the chicken for better marinade penetration
– Brown the onions well – it adds great depth to the final dish
– Keep the heat medium-low when cooking to prevent the spices from burning
Serving and Storing Suggestions
Serves 4-5 people. Takes about 90 minutes total (60 minutes marinating, 30 minutes cooking). Serve hot with rice or Kerala parotta. Leftovers keep well in the fridge for 2-3 days. Reheat gently to maintain moisture.
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Nutrient Benefits
This dish is rich in protein from the chicken and antioxidants from the spices. Turmeric offers anti-inflammatory properties, while black pepper helps with nutrient absorption. Curry leaves are packed with vitamins and minerals. The combination of spices aids digestion and provides essential nutrients.
Kerala Roast Chicken
Ingredients
- 500 gms Chicken (cleaned, few incisions made)
- 2 Tomatoes (chopped)
- 2 Onions (medium, sliced)
- 1 1/2 tsp Red Chilli Powder
- 2 1/2 tsp Coriander Powder
- 1/8 tsp Turmeric Powder
- 1/2 tsp Black Pepper Powder
- 1 tsp Garam Masala Powder
- 4 tsp Ginger Garlic Paste
- 3 Green Chillies
- 1 1/2 tbsp Soy Sauce
- 2 tbsp Oil
- Curry Leaves (few, chopped)
Instructions
- Combine the coriander powder, chilli powder, turmeric powder, pepper powder, 1/2 tsp garam masala powder and salt.
- Add half of the ginger garlic paste and mix well.
- Rub this paste all over the chicken - inside and outside and marinate for 60 minutes.
- Heat oil in a pan.
- Add the onion, green chillies, curry leaves and fry till onions turn brown.
- Add the remaining ginger garlic paste and garam masala powder.
- Mix and add the tomatoes.
- Cook till oil starts to float on top.
- Now add the soy sauce and marinated chicken.
- Pour 1/4 cup of water and cover the pan.
- Cook for a few minutes till the chicken is roasted.
- Remove and serve hot.
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Frequently Asked Questions
Can I make this recipe less spicy?
Yes. merely reduce the amount of red chili powder and green chilies. The other spices will still provide plenty of flavor without the heat.
Can I use chicken with skin?
While traditional Kerala roast chicken uses skinless chicken, you can use skin-on pieces. The skin will get nice and crispy with all the spices.
How do I store curry leaves?
Wrap fresh curry leaves in paper towels and store in an airtight container in the fridge. They’ll stay fresh for about two weeks.
1 comment
I prepared the curry & it was awesome… thanks for sharing the menu…. 🙂