Kuttanadan Chicken roast

INGREDIENTS

Chicken - 2lbs
Onion - 2 (sliced)
Curry leaves - 2 sprigs
Coconut oil - Enough to shallow fry the chicken pieces

To grind:
Shallots - 8
Ginger - 1"
Garlic - 5 cloves
Peppercorn - 1 tsp
Coriander powder - 2 tsp
Garam Masala - 1 tsp
Chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Vinegar - 2 tbsp
Water- Enough to grind to a smooth paste
Salt to taste


DIRECTION:

1. Cut the chicken into medium size pieces.
2. Grind all the ingredients mentioned above into a smooth paste.
3. Take half of the paste and marinate the chicken with it and leave it for an hour.
4. In a pan, heat coconut oil and fry the chicken pieces till it gets golden brown in colour.
5. Once the chicken pieces are fried, use the same oil to saute the sliced onions till it turns golden brown. Use more coconut oil if required.
6. Add the remaining marinade and saute for 2 to 3 mins.
7. Now transfer this gravy and the chicken pieces into a pressure cooker. Add 1/2 cup of water and the curry leaves. Cook it for 2 whistles.
8. Check for the gravy consistency. If it is too watery reduce it to the required consistency. Also check if the chicken is cooked well. Adjust the salt.
9. Garnish with fried onions, potatoes and curry leaves.