Monday, May 16, 2011

Chicken Roast

This chicken roast recipe is adapted from the "My Treasure My Pleasure" blog by Anita. Her blog and recipes were one of my initial inspirations to start this blog. I have been making this chicken roast for sometime now (read years!) and it is always a hit. There is no fancy ingredient needed and it is a simple recipe, except for the amount of time you need to roast. The more you roast the tastier and darker the roast becomes; and that rule applies to any traditional roast dishes!

Serves 6-7 people

Coconut Oil- 3 tbsp + 2 1/2 tbsp (as needed)
Onion- 4 (thinly sliced - around 2.75 lbs)
Ginger Garlic Paste- 2 1/2  tbsp
Turmeric Powder- 1 tsp
Chilly Powder- 2 tbsp
Coriander Powder- 3 tbsp
Garam Masala- 2 tsp
Chicken - 2 lbs
Salt- to taste
Curry Leaves- 3 twigs
  1. Heat 3 tbsp of oil in a pan and add the thinly sliced onions and saute it until they turn transparent.
  2. Add the ginger garlic paste and saute until the raw smell is gone.
  3. Add turmeric powder, coriander powder, chilly powder and garam masala and saute for 2-3 minutes.
  4. Add the chicken pieces and salt and mix well with the masala.
  5. Add a twig of curry leaves and let the chicken cook. There will be water coming out of the chicken, so additional water will not be needed. 
  6. Let the water dry up. If the chicken is not cooked, when the water starts to dry up, add additional water as needed and cook.
  7. Once the water starts to dry up, add additional oil as needed and keep sauting until it reaches a dark brown color.
  8. Add the remaining curry leaves and serve the chicken roast.

This is an awesome roast recipe with not many ingredients and with the tempting aroma of coconut oil and curry leaves. It is a perfect accompaniment to any dish, be it rice, appam, roti or idiyappam.
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