Kerala Chicken Roast

INGREDIENTS

• 1 small whole chicken (about 1.5 kg or 3 lbs)
• 1 large Onion, thin sliced
• 1 tbsp Ginger paste
• 1 tbsp Garlic paste
• 4 Green Chillies
• 2 stems of curry leaves
• 2 medium Tomatoes
• 1 tbsp Chilli Powder
• 3 tbsp Coriander Powder
• 1/4 tsp Turmeric powder
• 4 tbsp Oil
• 2 tsp Gharam Masala
• Salt to taste

METHOD

1. Clean  the chicken and cut  it into about 2 to 2/12 inch chunks.
2. Wash and drain in a colander.
3. Heat oil in a large skillet.
4. Fry sliced onion, green chilly, curry leaves till onion becomes light brown.
5. Add ginger and garlic paste fry for about 30 seconds.
6. Add chilli powder, coriander powder, turmeric powder and gharam masala.
7. Stir occasionally and cook for 30 seconds.
8. Add tomatoes and the mix thickens and oil begins to separate.
9. Add the chicken pieces and salt and mix well
10. Cover and cook for 45 minutes on a medium high flame.
11. Every 15 minutes open the lid and stir.
12. After 45 minutes take of the cover and open cook for another 15 minutes.
13. Stir seldom, but wait till the Chicken and mix turn brown.
14. Turn off of the stove.
15. Use water or chicken stock to make it more moist or gravy like.
16. Garnish with curry leaves and serve.
17. Tip: Tastes really good if you make it the day before you serve it.
18. When doing so, don't heat in a microwave. Heat it only in a pan.
19. Add fried potato sliced thick or as wedges. Fried onions also make great garnishing.