Nadan Chicken Roast

1. Heat oil in a heavy bottomed pan, add the coconut slices, saute till golden brown.
2. Then add chopped onion, shallots, ginger, garlic and curry leaves; Saute till the onions are translucent.
3. Lower the heat, add the powders and fry till the raw smell disappears, approx 2-3 minutes; Stirring continuously.
4. Now add the chopped tomato and saute until the tomatoes are mashed well.
5. Add in the chicken pieces, salt and mix well.
6. Cover and cook until the water is oozing out of the chicken over low-medium heat.
7. Once the water has oozed out, lower the heat and cook till the chicken is cooked well and oil starts to separate. Do stir now and then.
8. Once the chicken is cooked well, sprinkle ¼ teaspoon garam masala powder, ½ teaspoon coconut oil and 1 sprig of curry leaf on top.
9. remove from heat. Cover and set aside for 30 minutes.
10. Mix well just before serving, and serve warm.

Notes:

1. Excess water is not so good in this preparation.So, (i) Drain the chicken properly after washing (ii) Don’t add water at any stage.
2. Once the water has oozed out of the chicken, don't forget to lower the heat. Cook over lower heat until the chicken is cooked well. Stir occasionally.