Kerala Chicken Roast With Coco Amino

This dry-style Kerala chicken dish gets a flavorful boost from Balino’s coco amino, adding complexity and a touch of sweetness to balance the spices.

Ingredients:

• 500 gms chicken, cut into small pieces
• 2 tablespoon coconut oil
• 1 large onion, thinly sliced
• 1 teaspoon mustard seeds
• 1 sprig curry leaves
• 1 tablespoon ginger-garlic paste
• 2 green chilies, slit
• 1 teaspoon turmeric powder
• 1 tablespoon red chili powder
• 1 tablespoon ground coriander
• 1 teaspoon garam masala
• 2 tablespoon Balion's Coco Aminos Original
• Salt to taste
• Fresh cilantro for garnish
• Lemon wedges for serving

Instructions:

In a bowl, marinate the chicken with turmeric, chilli powder, ground coriander, garam masala, and a pinch of salt. Set aside for 30 minutes.

Heat coconut oil in a large pan. Add mustard seeds and let them crackle.

Add curry leaves and green chilies. Sauté for a few seconds before adding the sliced onions.

Cook the onions until they are golden brown and caramelised. Add the ginger-garlic paste and cook for 2-3 minutes until fragrant.

Add the marinated chicken pieces to the pan and stir-fry over medium heat for 8-10 minutes until the chicken is browned.

Add Balion's Coco Aminos Original and continue cooking for another 10-12 minutes, stirring occasionally, until the chicken is fully cooked and the sauce is thickened and coats the chicken pieces.

Garnish with fresh cilantro and serve with lemon wedges on the side. This dish pairs beautifully with Kerala parotta, appam, or rice.

These recipes blend the traditional flavours of Kerala cuisine with the umami and subtle sweetness of Balion’s Coco Aminos, adding a delightful twist to classic dishes.