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Kerala-Style Roasted Chicken
Recipes
Kerala-Style Roasted Chicken
8 servings
1 hour, 45 minutes total (Active 1 hour)

Ingredients

    • For chicken
    • 1 tablespoon red (or yellow) curry powder
    • 1 tablespoon ground turmeric
    • 2 teaspoons kosher salt
    • ½ teaspoon ground red pepper
    • 4 chicken leg quarters (about 4 lb)
    • ¼ cup coconut oil
    • For sauce
    • 1 serrano pepper
    • ½ cup garlic cloves
    • ¼ cup ginger stir-in paste
    • 2 large sweet onions
    • ¼ cup tomato paste
    • ½ teaspoon kosher salt
    • 1 tablespoon red (or yellow) curry powder
    • 1 teaspoon ground turmeric
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • 1 (14.5 oz) can diced fire-roasted tomatoes
    • 2 green onions
    • ½ bunch fresh cilantro

    Steps

      1. Prepare chicken. Combine curry powder, turmeric, salt, and red pepper. Cut apart drumsticks and thighs. Coat chicken with spice mixture, being sure to get under skin. Let stand to marinate 30 minutes at room temperature (or chill overnight).
      2. Preheat oven to 375°F. Preheat large sauté pan on medium 2–3 minutes. Add oil and swirl to melt. Add chicken (in batches). Cook 4–6 minutes on each side until browned. Transfer chicken to baking sheet, leaving drippings in pan. Bake chicken 20–25 minutes until at least 185°F.
      3. Meanwhile, prepare sauce. Place serrano, garlic, and ginger paste in food processor bowl; process into paste, scraping down sides as needed. Slice sweet onions thinly. Add onions and garlic-ginger mixture to pan with chicken drippings. Cook 5–7 minutes, stirring occasionally, until onions begin to soften. Stir in tomato paste, salt, curry powder, turmeric, coriander, and cumin. Cook 1–2 minutes, stirring occasionally, to bloom spices. Stir in tomatoes (do not drain) and bring to a simmer. Simmer 8–10 minutes until mixture has thickened.
      4. Slice green onions thinly and chop cilantro finely (½ cup). Return chicken to pan; toss to coat well with sauce. Stir in cilantro and green onions; serve.

    Amount per ⅛ recipe serving: Calories 420, Total Fat 25g, Sat Fat 10g, Trans Fat 0g, Chol 150mg, Sodium 890mg, Total Carb 14g, Fiber 2g, Total Sugar 7g, (Incl. 2g Added Sugars), Protein 29g, Vitamin D 0%, Calc 4%, Iron 15%, Potassium 15%