Bruno's Chicken Ularthu (Kerala-Style Dry Chicken Roast)
Prep time: 15 minutes (+1-2 hours marination)
Cook time: 35 minutes
Servings 4-6
Ingredients
The Spices & Marinade
1 kg Chicken, cut into small pieces
1 tbsp Coriander powder
2 tbsp Kashmiri chilli powder
1/4 cup Coconut flakes (or desiccated coconut)
1.5 tbsp Ginger-garlic paste
2 tsp Black pepper powder
1 tsp Garam masala
1/2 tsp Turmeric powder
2 tsp Vinegar
2 tsp Salt
1 handful Curry leaves
Temper the Spices
Coconut oil, as needed for frying
10 crushed garlic cloves
1 medium Onion, sliced or chopped
1 handful Curry leaves
1 tsp Crushed chilli
1/2 tsp salt
Cooking Steps
Step 1: Dry Roast the Spices
1. In a dry pan, roast the coriander powder and kashmiri chilli powder on a low heat until they release a good aroma. Be careful not to burn them.
Step 2: Marinate the Chicken
1. Place the chicken pieces in a large bowl.
2. Add the roasted powder mixture along with the coconut flakes or desiccated coconut, ginger-garlic paste, black pepper powder, garam masala, turmeric, vinegar, salt, and a handful of curry leaves.
3. Mix well to coat the chicken thoroughly. Allow it to marinate for 1 to 2 hrs.
Step 3: Cook the Chicken
1. Transfer the marinated chicken into a wok. Do not add water.
2. Cover and cook on a low flame for about 20 minutes until the chicken releases it's natural juices/water.
3. Remove the lid and turn the heat up to high, cooking until all the moisture evaporates and the mixture is completely dry. Set aside.
Step 4: Final Tempering
1. In a separate pan, heat some coconut oil. Add the crushed garlic cloves, chopped onion, 1/2 tsp of salt, and a handful of curry leaves. Saute until fragrant and golden.
2. Stir in the crushed chilli.
3. Add the cooked dry chicken mixture into the pan.
4. Toss and cook on a high flame for 5 minutes until the chicken is thoroughly coated, crisp, and well-roasted in the masala.
To Serve
Serve with paratha, or steamed rice and a vegetable side dish of cabbage, bean, or beetroot thoran, or a cucumber and onion raita.