Chicken Roast
Chicken roast with coconut.
Ingredients
- 500 gms Chicken
- 3 units Onions
- 6 tbsp Coconut oil
- 3 sprigs Curry leaves
- 3 units Green chillies
- 1 tbsp Salt
- 1 tsp Turmeric
- 1 unit Tomatoes
- 2 tbsp Ginger garlic paste
- 1 tbsp Kashmiri chili powder
- 1 tbsp Coriander powder
- 1 tsp Garam masala
- 1 tsp Black crushed pepper
- 2 sprigs Coriander leaves
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Instructions
- 1Heat a non-stick vessel and add coconut oil. Add curry leaves and chopped onions, sautéing until the onions turn pink. Incorporate turmeric, salt, and green chillies.
- 2Add the chopped tomato and ginger garlic paste to the vessel. Sauté briefly, then add Kashmiri chili powder, coriander powder, garam masala, and black crushed pepper. Continue sautéing until the tomato is well mashed.
- 3Add the chicken pieces to the vessel and stir well to coat with the spices. Cover with a lid and cook on low flame, stirring occasionally to ensure even cooking.
- 4Continue roasting the chicken until it is well cooked and the spices are absorbed. Garnish with fresh coriander and curry leaves before serving.
