Spicy and Easy Chicken Roast Recipe2012-07-04
- Yield : 1 Kg
- Servings : 5
- Prep Time : 30m
- Cook Time : 20m
- Ready In : 50m
Spicy and easy Chicken roast is one of my daughter’s favorite dish. The curry can be served with variety of rice dish & rotti. The beauty is that this curry can be cooked very easily also.
- Chicken - 1 kg cut into pieces
- Ginger paste - 1 tbsp
- Garlic paste - 1 tbsp
- Powdered Aniseed - 1/4 tbsp
- Onion chopped - 2 big
- Tomato chopped - 1 big
- Potatoes cubed and half boiled - 2
- Green chilli - 4 cut into half
- Curry leaves - 10
- Coriander powder - 4 tbsp
- Turmeric powder - 1 tbsp
- Red chilli powder - 1 tbsp
- Pepper powder - 1/2 tbsp
- Garam Masala powder - 1/4 tbsp
- Water - 1/4 cup
- Salt to taste
- Vegetable oil - 4 tbsp
Heat oil and sauté ginger, garlic and aniseed powder first. Once it starts turning color, add onions and sauté well. To this add green chilli, curry leaves and tomatoes and sauté well.
When all these are sautéed well into a thick paste add potatoes, coriander powder, turmeric powder, red chilli powder and pepper powder. Sauté the masala for 5 minutes.
Then add water, chicken and salt to taste. Mix this with gravy. Allow the chicken to cook well with lids closed. Once chicken is cooked keep the lid open and evaporate the excess water to make a thick gravy.
Tip: After switching off the flame add a spoon of coconut oil and springle some curry leaves to add flavor to chicken roast.
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