1)  Whole Chicken – 1 , cut into small pieces
2)  Chicken Masala Powder – 1/4 packet
3)  Lemon Juice – 1 tbsp
4)  Onion – 1 , thinly sliced
5)  Green chilly – 5 , slitted
6)  Ginger – thinly sliced , 1 tsp
7)  Garlic – 1 clove , thinly sliced
8)  Coriander powder – 2 tbsp
9)  Red chilly powder – 1 tsp
10)  Grated coconut – 1/4 cup, grind to a smooth paste
11)  Green Peas (frozen) – 2 tbsp
12)  Potato – cubed into small pieces – 2 tbsp
13)  Carrot – cubed into small pieces – 2 tbsp
14)  Tomato – 2 , finely chopped
15)  Curry leaves – 2 sprigs
16)  Mustard seeds

Clean chicken pieces and marinate with chicken masala powder and lemon juice for one day in refrigerator.
Next day deep fry marinated chicken and set this aside.
Heat some oil, preferably coconut oil in a pan and splutter mustard seeds.
Add sliced onion and fry.
Add slitted green chilly, slice ginger and slice garlic and fry till onions turn light golden.
Add ground coconut and curry leaves to this and  fry well till coconut is cooked and turn slight golden color.
Add red chilly powder and coriander powder and mix well.
Add chopped  tomato and fry till oil separates.
Add green peas , potato and carrot to this and cook covered till all vegetables are cooked well.
Boil some water in another pan and pour boiling water to the vegetable masala.
Boil this mix again and cook stirring till you get desired consistency.
Do a taste test and add more chicken masala if needed.
Add deep fried chicken pieces to this gravy and mix well.
Serve hot with bread or rice.

Kerala Chicken Roast

1)  Whole Chicken – 1, cut into medium size pieces
2)  Chicken Masala – 4 tbsp
3)  Lemon juice – 1 tsp
4)  salt
5)  Large Onion – 2 , thinly sliced
6)  Ginger – half of a root, chopped and crushed
7)  Long Green chilly – 6 , slitted
8)  Medium Tomato – 2 , finely chopped
9)  Garlic – 3 pods (cloves)
10)  Curry leaves – 1 sprig
11)  Coconut oil – 3 tbsp

Clean chicken, marinate it with 3 tbsp chicken masala , lemon juice and salt, over night in the fridge.
Deep fry, or shallow fry marinated chicken next day and keep them aside.
Heat some oil in a thick bottom or non stick pan
Add thinly slice garlic pods and fry them till they get a nice golden color , without burning
Add slitted green chillies and curry leaves and fry them.
Add sliced onion and fry them till they are soft.
Add crushed ginger and saute .
Now add finely chopped tomato and cook them covered for a minute.
Remove the lid and fry till oil begin to separate. Add more oil if needed.
Add 1 tbsp, chicken masala , saute for a minute.
Add marinated, fried chicken pieces to this and add 1/4 cup water if needed.
Cook covered for 5 minutes.
Remove lid and  stir well till all chicken pieces are covered in the gravy.
Serve hot with Rice or Roti.