Malabar-style stuffed chicken Prep time: 2 hours 10 mins Cooking time: 30 mins Ingredients 1 small chicken (about 800g), skin removed 1/2 lemon, juiced 2 tsp red chilli powder 1 tsp turmeric powder salt, to taste For stuffing: 2 tbsp oil, plus 1/3 cup for frying 1 large onion, thinly sliced 1 sprig curry leaves 2 green chillies, chopped 1/2 tsp ginger-garlic paste pinch red chilli powder pinch turmeric powder 1/2 tsp coriander powder 1/4 tsp garam masala powder 4 tbsp coriander, finely chopped 1 tsp cashew nuts, chopped 1 tsp raisins, roughly chopped 1 egg, hard boiled For the gravy: 1 large onion, sliced a few curry leaves 2 tbsp chopped coriander leaves 2 green chillies, chopped 1 tsp ginger-garlic paste 1 tomato, finely chopped 1/2 tsp red chilli powder 1/4 tsp coriander powder 1/2 tsp aniseed, ground to a powder 1/4 tsp garam masala or biryani masala Method: 1. Make slashes all over chicken using a sharp knife. Rub lemon juice all over chicken to get rid of any raw smell. Rinse after 5 minutes and pat dry. 2. Mix together chilli and turmeric powders with salt and enough water to make a thick paste. Rub this all over chicken and refrigerate for at least 2 hours. 3. Meanwhile, prepare stuffing. Heat 2 tbsp oil in frying pan and sauté onion, curry leaves, green chillies and ginger-garlic paste until onion becomes translucent. Add dry spices and sauté on medium heat for 2-3 minutes or until oil begins to appear on side of pan. Season and add remaining ingredients, except egg. Mix well. Finally add boiled egg (whole or sliced in half) and sauté for another 2-3 minutes. Remove from heat. 4. Spoon stuffing into chicken, ensuring you do not overstuff it. 5. Using kitchen twine, secure chicken legs and wings. Heat 1/3 cup oil in a deep and wide frying pan (large enough to hold chicken) and place chicken in centre. Fry on all sides until slightly brown. Drain on kitchen paper. 6. To prepare gravy, add onion, curry leaves, coriander leaves and chillies to pan used to fry chicken. Sauté until onion starts to brown. Add ginger-garlic paste, stir well then add tomato. Continue to sauté until tomato is well cooked. Add remaining ingredients and sauté again for couple of minutes. Season with salt and mix through. Pour gravy into a bowl. 7. Place chicken back in pan and pour gravy over. Simmer until gravy coats chicken well and begins to caramelise. 8. Cut chicken into pieces and serve with stuffing, gravy and ghee rice or kerala parotta.