Kerala style Chicken Roast with Potataoes

Overview
This is a special chicken dish that my mother used to make for special occasions. It is a bit tedious to make but the end results are definitely worth it. The potatoes and chicken pieces are pan fried before making this dish. Whole spices sauteed in oil infuses the chicken pieces with a unique aroma. This dish goes very well with any Indian rice or bread.

Kerala style Chicken Roast with Potatoes

Ingredients
Fresh Whole chicken  about 4 pounds
Potatoes about 4matoes - 4 large thin sliced
Plum tomatoes - 4 thin sliced
Red Onions 4 thin sliced
Ginger 2 inch piece thin sliced
Garlic - 6 - 8 coves thin sliced
Curry leaves - 3 sprigs
Turmeric - 1/4 teaspoon
Chilly powder - 2 tablespoon
Coriander powder - 3 tablespoon
Cinnamon pieces - 2 inch
Cloves whole  - 3
Cardamom - 2
Whole black pepper - 1/2 teaspoon
Fennel seeds - 1 teaspoon
Star anise - 1 whole
Olive oil - 4 tablespoon
Black pepper powder - 1/4 teaspoon
Salt to taste

To marinate Chicken
Garlic 4 cloves
Ginger 1 inch piece
Curry leaves 2 sprigs
Turmeric - 1/4 teaspoon
Chilly powder - 1 teaspoon
salt to taste

Steps
1.Skin the chicken and cut into big pieces. Clean and keep aside.

2.  Grind all the ingredients for marinating the chicken and marinate the chicken pieces in it . Refrigerate for 4 - 6 hours.

3. Peel the potatoes and cut into big thick slices.

3. In a flat large pan add about 4 tablespoons oil. When the oil gets hot add the Potato pieces add salt and fresh ground pepper. Brown all sides and keep aside.

4. In the same pan add little more oil if needed and pan fry all the chicken pieces  and keep aside.

5. Heat about 4 tablespoon oil in a pan. When the oil gets hot add the whole spices to it( Cinnamon stick, cardamom, cloves, whole black pepper and fennel seeds. Saute few minutes.

6. Add the thin sliced red onions garlic and ginger to the oil and saute till the onions are light brown.

7. Add the coriander powder, chilly powder and turmeric powder to the oil and saute few minutes and then add the curry leaves. Saute few minutes and then add the thin sliced tomatoes to this with salt and mix well. Cook covered till the tomatoes are cooked well.

8. Add the pan fried chicken and potatoes to this and mix well add 1/2 cup water and cook covered for about 20 minutes. Remove the lids and saute till all the liquid has evaporated.

Serve hot with rice or any Indian breads