This Chicken Roast is a delicious, wholesome, and coconut-free Kerala-style roast made with aromatic spices and tender chicken. It’s perfect for everyday meals and pairs beautifully with appam, idiyappam, rice, chapati, or bread. The simple blend of spices and slow cooking allows full flavour development without heavy oils or gravies.
🧺 Ingredients
- 1 kg chicken, cut into 2-inch bone-in pieces (country fowl preferred)
3 medium onions (Savola), chopped
10 curry leaves
1 piece ginger (about 2″), chopped
10 cloves garlic, chopped
4 green chillies, split lengthwise
3 tbsp coriander powder
1 tbsp chilli powder
1 tsp turmeric powder
½ tsp cumin seeds (big jeera)
1 piece cinnamon (about 2″)
3 cardamom pods (seeds removed)
5 cloves
Salt to taste
For seasoning:
- 1 tbsp coconut oil
1 tsp mustard seeds
5 small onions, thinly sliced
10 curry leaves
👩🍳 Preparation Method
1. Prepare the Chicken
- Wash the chicken pieces well and drain the water.
- Place them in a large cooking pot and set aside.
2. Make the Spice Base
- Heat 1 tbsp coconut oil in a deep pan.
- Add the chopped big onions and sauté until they begin to turn golden and the oil separates.
Add coriander powder, stirring for 2 minutes.
Add chilli powder, turmeric, curry leaves, and green chillies. Mix well for another minute.
Add a little water (about 1 tbsp) to prevent burning, then add cumin seeds, ginger, garlic, cinnamon, cardamom, and cloves.
Stir until the spices stop sticking and the oil starts to show.
3. Cook the Chicken
- Remove the spice mixture from heat and add it to the chicken in the cooking pot.
Pour in 2 cups of water, mix well, and cook until the chicken becomes tender — timing will vary depending on the age of the fowl (country chicken takes longer).
For very soft chicken, you may cook a bit longer without the lid to evaporate excess water and thicken the gravy.
4. Final Seasoning
- In another pan, heat 1 tbsp coconut oil and add mustard seeds.
- Once they crackle, add sliced small onions and fry until golden.
- Add the curry leaves, and pour this seasoning over the cooked chicken curry.
🍽️ How to Serve
Serve this hearty Chicken Roast – Quick & Healthy Coconut-Free hot with:
- Appam
- Idiyappam (string hoppers)
- Steamed rice
- Chapati or rotis
The fragrant spices and balanced heat make this roast a favourite across meals.
📝 Tips for Best Results
✔ Use country chicken for deeper, richer flavour — broiler chicken cooks faster but is lighter.
✔ Adjust chilli powder depending on desired spice intensity.
✔ Sautéing onions and spices thoroughly enhances aroma and flavour.
🌿 Grandma’s Kitchen Note
This coconut-free chicken roast is a testament to simple, wholesome cooking from traditional Kerala kitchens — using spices and patience to turn ordinary ingredients into deeply satisfying flavours. The use of minimal oil and no coconut makes it a lighter yet flavourful choice for everyday meals
Grandma’s Holistic Wellness 