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.