Malabar Roast Chicken

The Malabar Coast is the south west coast of India, and from ancient times a source of pepper. It has its own distinctive cuisine, and this highly adapted recipe has come a very long way from its origins in the state of Kerala, and could now be classified as a international fusion recipe rather than a genuine Indian dish.


½ cup oil.

2 tblsp tomato paste.

1 tblsp sweet Chilli sauce.

1 tblsp ground coriander.

½ cup mint leaves, finely chopped.

2 bay leaves, ribs removed finely chopped.

3cm x 3cm knob ginger, peeled and shopped.

2 tsp Garam Masala.

½ tsp turmeric.

Salt to taste.

¼ cup oil.

250g lean chicken meat, diced.

½ cup yoghurt.


Combine the ½ cup oil, tomato paste, chilli sauce, coriander, mint, bay leaves, garam masala, turmeric and salt together and place in a bowl. Add the chicken fillets and marinate overnight, turning a couple of times in the process. Reserve some of the chopped mint for garnish.

On a hot flame, heat the ¼ cup of oil in a pan. Scrape as much of the marinade as possible back into the bowl, and brown the fillets on both sides. Beat the yoghurt into the marinade and pour it into the pan. Bring to the boil, reduce heat to a simmer, cover and cook gently for 20-30 minutes or until the meat is cooked right through.

Serve immediately, garnished with chopped mint. Pour off the balance of the sauce into a small bowl and place on he side.

Serve with: Pilaf rice and mixed vegetables or a salad.

Serves: 2.

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