Kerala Chicken Roast
Chef Meena slow-cooks chicken thighs with a blend of bold Kerala spices, caramelized onions, and a touch of coconut oil for a deep, smoky flavor. She serves it with fragrant, buttery ghee rice and a cooling yogurt salad made with fresh onions, juicy tomatoes, and cilantro.
Nutritional facts
Protein
39g
Carbs
63g
Calories
630kcal
Fat
26g
Ingredients
Chicken Thigh, Onion, Red Onion, Basmati Rice, Greek Yogurt, Plum Tomato, Clarified Butter, Curry Leaf, Coconut Oil, Thai Green Peppers, Kosher Salt, Garlic, Cilantro, Cinnamon Stick, Spice, Cardamom, Green, Whole, Clove, Garam Masala, Mustard Seeds, Ginger, Coriander Seeds, Paprika, Crushed Red Pepper, Black Pepper, Fennel Seed, Cayenne Powder, Turmeric
Contains milk, coconut, mustard.
Reviews
4.4
Based on 100 reviews
Delicious all round.
Patrick · 01/21/26
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About Meena Sreenivas
Chef Meena Sreenivas is a professionally trained chef who took her love for cooking to the next level thanks to a great education and mentoring from the chefs at Hudson County Community College's Culinary Arts Institute in Jersey City, New Jersey. She grew up watching her mom and grandmother cook authentic South Indian dishes from her homeland of Kerala. This passion drove her to experiment with cooking the food of her culture while also incorporating other cuisines that we all know and love. Sreenivas's dishes are influenced by a mix of traditional Indian, French, and American cuisines. She has ideas and dishes with no boundaries, and creates flavors for your palate made with the professionalism of a true chef but also the heart of a home cook.
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