PORIYAL - Chicken Roast

When Chicken took over the menu for the day - I decided on making this recipe which was shared by my friend Susan Thomas.This is one of her mom's signature dish called "Poriyal". Susan managed to get this right and very willingly shared every lil detail of this recipe ............

The best part however is that this recipe has very very basic ingredients.Besides, it needs loads of patience & love ........trust me - that's the only way it works. :)

Ingredients:
Chicken - 800 gms - medium cut
Shallots - 1.5 cups 
Ginger garlic paste - 1 tablespoon
tomatoes - 2 medium sized
Turmeric powder - 1 tsp
Pepper powder - 1/2 tsp
Garam masala powder - a pinch
Salt as appropriate
Vinegar 2 tsps
A handful of whole Kashmiri chilly
A tablespoon of whole pepper corn
A tsp of mustard seeds
curry leaves 
coconut oil 

Step 1: Soak kashmiri chillies in a bowl of hot water and set aside for 30 minutes. When they turn out softer, remove seeds & grind to a fine paste with whole pepper.
Step 2: Wash the chicken- marinate with salt, turmeric,pepper powder & garam masala - set aside for 20- 30 minutes.
Step 3: Grind the shallots to a coarse paste. Similarly grind the tomatoes and set aside.
Step 4: Heat oil in a deep wok ,on a high flame - toss the marinated chicken just enough to shallow fry them and have the juices locked in. Set aside - the fried chicken would look like this...

Step 5: In the remaining oil - add mustard seeds. As they splutter add the ground shallots and fry them until they start browning. Add ginger garlic paste ,curry leaves a few and fry further until it turns brown.This might stick to the bottom and sides of the pan - but would all come off once the tomatoes are added.
Step 6: Add tomatoes and fry again - until the raw smell goes away and the oil shows at the sides of the pan. Now add the chilly pepper paste.Fry further till it blends well with the onions and tomatoes. The color would now be deep red. Add salt at this point as required.
Step 7: Add the fried chicken pieces to it and mix well. Keep it covered and let it simmer.Stir in between to make sure they are evenly coated. Add curry leaves again.....
Step 8 : As the gravy thickens - add vinegar. Stir well  for another 3 minutes. The pieces should be coated with the thick gravy and  should fry from all sides - till they get a deeper red color And the oil should act as a glaze on the dish. Take off heat and garnish with curry leaves. 

Curry leaves are added in plenty as they enhance the flavor as they get cooked in the coconut oil.
The dish has its various stages which is indeed time consuming - but the patience truly pays. Serve with rice or rotis.

Finger licking good - the family had a hearty lunch............saved some for dinner - I am hoping the V would leave a piece or two behind  - the taste will be a delight tomorrow:)

Thank you Susan,Signature dishes at a family dining table do have an emotional attachment to it....am sure  this page would be of use to your lil ones -  Achu n Malu.......just as much its gonna help my  Aditeya n Aditi :) Someday ...some where !


I link this post to The Kerala Kitchen hosted by Fajeeda