A Tasty Challenge.....: Chicken Roast

Recipe No: 78

Back in the days, before the catering companies taking over the wedding feasts, it was a custom to prepare all the food at home itself. I had only very vague memories of this but still it is there. The cook will come home and will start preparations for the wedding feast a couple of days before. On the previous day of the wedding most of the relatives will be gathered in the house and cooking will be intensive… making Cutlets, Chicken roast, Red Fish Curry, Beef Veyichathu, Dry shrimp thoran …..and the list goes on…

Let’s come to the making of Chicken Roast… Mostly the Chickens will be slaughtered, skinned, cut into big pieces on the previous day and by noon everything will be ready. All the big pieces with flesh will be taken for the roast and the rest like the neck, the back bone, the ribs and the internal organs like the Liver and Gizzard will be left behind. All these will be made into a fry and it’s a treat for the relatives on the previous day, who took their precious time to join the happiness of the family.

I still remember me as a kid, getting out of the bus in front of my grand fathers house for my Uncles marriage, with a big present …which I guess was an Oven; sitting for the feast beside my mother….eating Cutlet and waiting for the Roast… secretly wishing for a drumstick and envying the person sitting next to me for getting one instead of me…. the elders distributing the barely eaten big 3 tired cake to people around there…and the memories goes on…Seems like somewhere in the near past…but his daughter is now married and possibly reading this post without recognizing that it was about her fathers marriage!!!!!!!!!!!

Coming back to the subject, roasts are prepared in a million different ways…But most of them have a dark color with very thick gravy and an appetizing taste. Here is my take on the great ‘Chicken Roast’ which is very much close to ‘the real deal’… This is the common roasting procedure that I follow with most of the meats (like the Lamp Shank Roast that I posted earlier) with some changes in the quantity of the ingredients to match the flavor of the meat used.

Ingredients Serves 5-6

Chicken Cut into big pieces...1 Kg (make it into 10 pieces) Clean, wash and dry

To Grind

Shallots sliced…………………...1/2 Cup
Ginger-Garlic Paste………...….2 Tablespoons (or use 2 big piece of Ginger and

12 big cloves of Garlic

Turmeric Powder……………….1/2 Teaspoon
Coriander Powder…………...…1 ½ Tablespoons
Red Chilly Powder…………..…2 Teaspoons
Pepper Powder…………………..3/4 Teaspoon
Garam Masala Powder………..2 Teaspoons
Lemon Juice or Vinegar……...3 Tablespoons
Salt…………………………..………As Per Taste

To Saute

Coconut Oil………………….……5 Tablespoons
Onion Sliced thin…………...…..3 1/2 Cups
Curry Leaves………………..…….3 Sprigs
Coconut Milk………………….….1/2 Cup
A sprig of Curry leaf, ½ Teaspoon of Garam Masala and a Teaspoon of Coconut Oil to sprinkle on top towards the end

Method of Preparation

Combine and grind all the ingredients in the ‘to grind’ section to a course paste. Take half of this paste and marinate the Chicken and keep aside for 30 minutes. Keep the rest of the paste for later use.
Heat 3 Tablespoons of Oil in a nonstick pan and shallow fry the Chicken pieces. Transfer them to a Pressure cooker. Doesn't have to fry too much. Slight brown color on both of the sides is enough.
To the same pan add the rest of the Oil and saute Onion and Curry leaves till lightly brown on medium high heat. (If not browned the roast will be sweet)
Once browned, lower the heat to medium low; add the left over ground paste and saute for at least 5 minutes. This stage is very important as it decides the color of the roast. Be patient and let the paste get rid of the raw smell and taste and become brownish black in color. But take care not to burn it. So I will recommend stirring constantly at this stage.
Once it reached a brownish black color add this to the Chicken in the Pressure Cooker together with 2 cups of water. Let the Chicken and the onion mixture cook in the pressure cooker till 3 whistles. Let it cool.
Once cooled, dump all the contents from the cooker into the pan on medium high heat and let the extra water evaporate. Stir now and then, taking care not to break the Chicken pieces.
Once almost dry add the Coconut milk and let it attain the consistency you need. Sprinkle some Curry Leaves, Garam Masala and Coconut oil on top; switch off the flame; close the lid and let it rest for at least 30 minutes before serving.

Notes:

The resting period in the pan is kind of important as per the elders as they call it ‘Pathrapakam’ meaning that it should sit in the same vessel it cooks for some time to attain the perfect taste.
Back in the days this Chicken is cooked for a long time. In order to make it short I like to Pressure cook this which gives it a nice texture and makes the bones soft… making it perfect to chew….if you have a habit of doing it!!!!!
If you don't want the extra fat in the roast, please follow this. Once the Chicken is cooked in the cooker; take the meat out and leave the gravy in the fridge for 45 minutes or in the freezer for 15 minutes. All the fat will solidify on top of the vessel. You can easily discard this and then follow the rest of the procedure. You will get all the taste of the dish without any extra fat.
This goes well with most of the Rice dishes, Chappathi, Roti, Bread, and the most classic of all...Appam.