Roasted Chicken With Coconut Milk
Discover a culinary masterpiece, Roasted Chicken With Coconut Milk, that tantalizes the taste buds and ignites the senses.
Ingredients
- 1/2 Kg Chicken With or without bone
- 1 inch Piece Cinnamon stick
- 3 Nos. Onion Medium
- 1 Tbsp Ginger garlic paste
- 1 No. Tomato Large
- 2 No. Green chilly
- 2 Cup Water
- 1/4 Cup Thick coconut milk
- 1½ Tbsp Coriander powder
- 1 Tbsp Chilly powder
- 1/4 Tsp Turmeric powder
- 1/2 Tsp Pepper powder
- 1/4 Tsp Fennel powder
- 1/4 Tsp Garam masala
- 2 Tbsp Coriander leaves Chopped
- 3 tbsp Oil
- As reqd Salt
Instructions
- Dry roast coriander powder and red chilly powder on medium flame till it becomes dark brown in colour. Set the flame low to medium so that it will not get burned. Then add the roasted masala into the cleaned and drained chicken pieces. Add garam masala, pepper powder, fennel powder and turmeric powder.
- Marinate the chicken pieces in the mixture.
- To make the curry, place a kadai on the stove, add some coconut oil or ghee/butter. Add cinnamon stick.
- Now add sliced onion, saute for few minutes or till it becomes light brown in color. Set the flame on medium.
- Add ginger-garlic paste.
- Saute for 1-2 minutes. Now the onion changes into a nice brown colour. Only if the onion reaches this colour, the curry will taste good.
- Now add the marinated chicken pieces.
- Add the cubed tomato and slit green chilly. Saute for 5 minutes.
- Cover and cook in low to medium flame for 5 minutes.
- Add salt as required and pour water and cook for 20-25 minutes on low to medium flame. Let the chicken cook well in this.
- Pour the thick coconut milk, mix well and turn off the flame. Otherwise there are chances for it to curdle.
- Add some chopped coriander leaves, cover and keep it aside for 15 minutes.
- Serve it along with neypathiri, chappathi, porotta etc.
Notes
You can visit this link Velvet Chicken Roast. You can also visit this link Varutharacha Chicken Curry.
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