Wednesday, 11 December 2013

Kuttanadan chicken roast | Chicken in onion gravy | Kukskitchen

Kuttanaad (കുട്ടനാട്), in Alappuzha District, is famous for its paddy fields below sea level. It is rightly called 'The rice bowl of Kerala' due to its contribution to the agricultural front. It is home to famous personalities like Pallithanam Luca Matthai,  pioneer  of കായൽ (backwater) cultivation, renowned writer തകഴി (thakazhi) and St Fr Chavara അച്ഛൻ. However, people (girls) in Kerala remember  kuttanaad for its charming and handsome Cine actor, the one and only chackochan (Kunchacko Boban). My mum claims she has taught Kunchacko's mum in her early years as a teacher. That is one piece of information I sooo cherish !!!

I would like to share this traditional recipe and hope you'all will make it this christmas.

A few things before we start:
- For a healthier version saute chicken pieces to seal in 2tbsp of oil instead of deep frying.
- Coconut oil gives this dish its authentic flavour together with fresh curry leaves.
- If you can't find pearl onions, substitute with shallots (curry onions, സവാള).

Chicken roast of kuttanad
കുട്ടനാടൻ കോഴി റോസ്റ്റ് 
Serves - 5

1- Chicken -500 g
2- Curry onions - 2 , sliced
    Tomato-1 medium, chopped
3- Pearl onions / ചുവന്നുള്ളി -5
    Ginger - 1/2 tbsp
    Garlic - 1/2 tbsp
    Chilli powder - 1/2 tsp
    Coriander powder - 2 tsp
    Turmeric powder - 1/4 tsp
    Garam Masala - 1 tsp
    Pepper powder - 1 tsp
4- Water
5- Salt to taste
6- Curry leaves - one sprig
7- Coconut oil - 1 tbsp
8- Oil for frying


  • Grind (3) to a smooth paste and use half of this to marinate chicken pieces. Leave them to marinate for about an hour.
  • Deep fry the marinated chicken pieces till golden brown in colour ( The chicken need not get fully cooked).
  • Heat 1 tbsp of coconut oil and saute the sliced onions till golden brown stirring constantly. Do not let them burn. 
  • Add tomato and cook till soft and mashable. 
  • Now add the rest of the ground paste and saute for another minute or two.
  • Stir in the fried chicken pieces to the masala and stir to coat well.
  • Add enough water to cover the pieces and add the curry leaves.
  • Cover with a lid and cook on medium flame till the chicken is cooked well.
  • Open the lid and on medium high flame continue to stir the curry till the sauce thickens.
  • Serve hot with steamed rice and raita. It goes well with appam, idiyappam and naan too. 

Also check out my other chicken curries

Chicken cafreal
Chettinad chicken curry
Kadai chicken
Chicken peralan

and sundries

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Sherin Deepu

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  1. Hi I have a doubt. After marinating the chicken with 3 and deep frying. There won't be masala left. But in your procedure you said to add the grind masala before adding the fried chicken. What it means.

  2. Hi Priya

    When you grind (3) there will be quite a bit of masala paste of which use about half to marinate your chicken pieces, before frying. Now the remaining paste is used to create the gravy towards the middle of the recipe. Sorry I wasn't clearer before in my method dear. Hope this helps and thank you :)

  3. Thank you :-) I am going to try this tomorrow. Will let you know the result

  4. Please do Priya. :) I'm excited!

  5. Hi, I tried the dish today. It turned awesome. The onion ans spice flavor was too good. Thanks for your recipe.

  6. Yeah!. well done dear. If u've taken any pictures send me one to add on kukskitchen facebook page.

  7. Sherin,i tried this to have a change from my usual chicken recipe.was really nice,chicken was very soft,kids also enjoyed it..thanks dear..


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 I'm Sherin, aka kukku. 

An excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and a passionate singer,  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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