Chicken Roast with Coconut Chunks
|Prep time: 30 Min||| Cook time: 30 Min||| Total time: 60 Min|
|Recipe type: Side Dish||| Cuisine: Indian||| Yield / Serves: 2|
Egg – 1
Yogurt/Curd – 1/3 Cup
Chicken – 500grams
Turmeric Powder – 1/2 teaspoon
Chilli Powder – 1 teaspoon
Pepper powder – 1 teaspoon
Ginger Garlic Paste – 1 tablespoon
Salt to taste
For Roasting Coconut:
Coconut Chunks – 3 tablespoon
Oil – 1 tablepoon
Marinted chicken from the “For Marination” section above
Oil – 2 tablespoon
Curry Leaves – fistful
Onion – 1 big chopped
Tomato – 1 big chopped
Cumin Powder – 1.5 teaspoon
Coriander Leaves – 3 tablespoon
Mint Leaves – 2 tablespoon
Garam Masala Powder – 1 tablespoon
Salt – To taste
Step by Step Photos on how to make Chicken Roast:
- Clean and Wash the chicken well. Add Turmeric Powder, salt, Chilli powder, Egg.
- Add Curd/Yogurt, Pepper Powder and mix it well with the chicken. Set aside and allow it to marinate at least 30 Mins.
- Heat oil in a frying pan. Add the Coconut chunks and roast them until the sides of the coconut becomes dark.
- Heat oil in a frying pan. Add Mustard and allow it to splutter. Add curry leaves and saute them. Add the marinated chicken and saute them.
- The Chicken Releases water so add water only if it is required. Cook Until all the water evaporates and the chicken is cooked well. Set this mixture aside.
- Heat oil in another frying pan. Add onion and saute until glossy. Add tomatoes and saute them until mushy.
- Add the mint leaves and Coriander leaves and saute them until the raw smell leaves.
- Add in the roasted coconut chunks. Add Jeera powder and garam Masala.
- Cook until the raw smell of the masala leaves. Add the precooked chicken into this mixture. Cook them until the masala blends into the chicken. Chicken roast is done now.
- Add water while cooking chicken only if required.
- Instead of pot cooking the chicken can also be pressure cooked. But I personally prefer pot cooking as it is tastier.
- After the final step is done keep the chicken closed for 15 minutes before serving it tastes better.
- Boneless chicken pieces are very well suited for this recipe.
- Mine is a mild spice version. Adjust your spice as per your taste.
Chicken roast can be served as an appetizer / Starter. It can also be served as a side dish alongside chapati or Rice. It can be used as a filling for any rolls or sandwiches.