Fried Chicken Roast

Course: Side Dish
Cuisine: Indian, Kerala, South Indian
Servings: 6 -7
Author: Maria Jose Martin
Print Recipe


  • 800 gms Chicken measured after cleaning

To grind

  • 2.5 tsp Chilli powder
  • 3 tsp Coriander powder
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Pepper powder
  • 1/4 tsp Cumin seeds
  • 1 tsp Fennel seeds
  • 3 Cardamom
  • 5 Cloves
  • a small piece Cinnamon

For masala

  • 15 Small onion/ shallots/ pearl onion sliced
  • 1.5 tbsp Crushed ginger and garlic each
  • 1 1/4 - 1 1/2 cups Thin coconut milk refer notes
  • Salt
  • Curry leaves
  • Coconut oil


  • Grind together ingredients listed under "to grind" with 3 tbsp water to a smooth paste.
  • Marinate the cleaned chicken pieces with the ground masala for half an hour.
  • Heat oil in a deep and wide pan. Add sliced small onion. Cook till it turns golden brown, add crushed ginger and garlic. Cook till the raw smell goes, around 3-4 mins. Add chicken pieces and mix well. Add thin coconut milk, bring it to a boil. Reduce the flame to the lowest and cook till the chicken is done and the gravy is reduced.
  • Separate the chicken pieces from the gravy. Shallow fry the cooked chicken pieces till it becomes rich brown colour. Add gravy to the fried chicken pieces and cook till the gravy is dried and the chicken pieces are coated well with the masala.


The original recipe uses hot water, instead of coconut milk. Also, the recipe calls for vinegar which i didnt use. If you want to add vinegar, add 1/2 tbsp while grinding the masala, make sure you adjust the qty of water accordingly.
You can deep fry the chicken pieces if you prefer, also the consistency of the curry can be adjusted to suit your requirements. If you prefer a gravy type dish, cook for a shorter period of time, after adding fried chicken pieces to the gravy.
Curry keeps well in the fridge for 2-3 days.