Kerala Roast Chicken View the recipe video here! This bold, and fiery roast chicken brings the unmistakable depth of flavour that defines Christmas tables in Kerala’s Christian households. Serves 2-4 Ingredients Whole chicken | 1 small, approximately 2 kg Marinade Lemon juice | from 1 whole lemon Ground turmeric | 1 teaspoon Red chilli powder | 2 tablespoons Salt to taste Stuffing Hard-boiled egg | 1, peeled Potatoes | 2, peeled and diced Oil | 1 tablespoon Raisins | 1 tablespoon Curry leaves | 1 sprig Onion | 1 large, sliced Green chilli | 1, sliced Ginger | 1 tablespoon, minced Garlic | 1 tablespoon, minced Ground turmeric | ½ teaspoon Ground coriander | 2 teaspoons Red chilli powder | 1 teaspoon Salt to taste Method 1. Rub the whole chicken with lemon juice, turmeric, red chilli powder, and salt. Coat evenly and let it rest for at least 30 minutes. 2. Chop the onions and green chillies, and dice the potatoes. Now, in a large plate, combine raisins, curry leaves, onions, green chilli, ginger, garlic, diced potatoes, and boiled eggs. Add turmeric, coriander, red chilli powder, and salt. 3. Spoon the cooled stuffing into the cavity of the marinated chicken, making sure it is packed well. Tie the legs if needed to hold everything in place. 4. Place the chicken on a baking tray and roast at 170°C for 35–40 minutes, until golden and cooked through. 5. Plate the chicken alongside buttergarlic carrots, Brussels sprouts, and roasted baby potatoes. Recipe by Team IFN Pics: Vipul Varyani (photography), Swapnil Shinde (preparation) and Salil Dhurandhar (production)
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