Chicken Ularthiyathu/Slow Roasted Chicken...step by step.

This is Amma's chicken ularthiyathu akka slow roasted chicken. The most sought after dish during my childhood. This goes with everything from plain rice to fried rice to roti to appam or even with plain bread. I love this so much that making it brings back memories of childhood and Amma's kitchen.

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Chicken is cooked along with spices and then sauted in pure virgin coconut oil.

How Amma Makes it:

Chicken: 1 kg.
Onion: 2 sliced.
Ball Tomatoes: 3 pureed.
Ginger: 1, inch, grated or minced.
Garlic: 2 pods, grated or minced.
Green chilly: 2 or 3 slit.
Vinegar: 1 tbsp.
Kashmiri Chilly powder: 3 tsp (increase or decrease according to your tolerance level).
Fresh coriander powder: 2 tsp.
Turmeric powder: 1/2 tsp.
Garam masala: 1 tsp.
Fresh pepper powder: 1 tsp.
Curry leaves.
Coconut oil.
Slivered coconut pieces: 1/2 cup (optional).
Dry whole red chillies: 3, broken.
Salt to taste/about 1 tsp.

Method:

1. Put chicken in a deep bottomed pan along with pureed tomato, red chilly powder, coriander powder, garam masala, turmeric powder, vinegar, garlic, and ginger. Mix well.

2. Let it cook until the excess water is almost evaporated.

3. In another large pan, heat 3 or 4 tbsp of coconut oil. If you are using slivered coconut pieces add them and fry them till light brown and keep them aside. Now add the onion, green chilies, 2 or 3 dried red chillies broken, and curry leaves, let it fry till light brown. I used very little oil and you can make in a nonstick pan with less oil.

4. Put the cooked chicken into the browned onions. Let it saute on low flame for about 20 to 30 min. Make sure you stir occasionally. Finally add fresh pepper powder.