Tuesday, November 12, 2013

Chicken Roast–In coconut Milk

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Chicken                            --   1 kg, cut into medium sized pieces, I prefer chicken with bones
Turmeric powder        --   ¼ tsp
Chilli powder                 --   2 tsp
Ginger garlic paste      --   2 tsp
Fennel seeds                  --   2 tsp
Pepper powder             --   2 tsp
Fresh lime juice           --   1 large lime
Salt                                    --   as required


Onion                              --   3 medium size
Pearl onion                  --   10-15
Curry leaves                --   6-7 sprig
Garlic                             --   1 pod / 10-15 cloves
Ginger                            --   ½ cup chopped
Tomato                          --   1 medium sliced
Turmeric powder      --   ½ tsp
Chilli powder               --   3 tsp
Tomato ketchup        --   2 tsp
Coconut milk              --   ½ cup
Coconut oil                  --   4 - 5 tbsp
Cashew Nuts                --   a handful, optional
Coriander leaves       --   a handful, chopped, optional
Salt                                  --   as required

Garam masala:

Cinnamon sticks       --   3, ½  inch piece
Cloves                           --   6 - 8
Whole Pepper            --    10 - 15 pepper corns
Fennel seeds              --    2 tsp

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Preparation of chicken roast:

Marinate the chicken pieces with the ingredients in the marinade section for at least 1-2 hrs.

Finely crush the whole spices for the garam masala and keep aside.

In a heavy bottomed pan, add the coconut milk and chicken and cook on a medium flame. Water comes out of the chicken and hence no extra water is required.Once the chicken is cooked, add 1 - 2 tbsp oil, preferably coconut oil and sauté the pieces in medium heat so that the chicken pieces will be crispy.

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Meanwhile in another nonstick pan heat coconut oil,add the ginger, garlic, curry leaves and the cashew nuts and saute for couple of mins. Then add chopped onions, pearl onions and  salt and sauté them until the onions are brown.Then add the tomatoes, mix well and sauté until they are mashed up.

Add the turmeric powder, chilli powder and garam masala. Mix well.Now add the  ketchup and mix well.

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Finally add the chicken pieces and mix well,make sure you do not break the chicken pieces. Sauté for a couple of minutes in medium heat so that the pieces will be covered with the gravy.

Garnish with chopped coriander leaves. Serve hot. This goes well with rice & any Indian breads.

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Recipe Courtesy: YummyOYummy


  1. Very delicious and mouthwatering roasted chicken. Wonderfully prepared with coconut milk.

  2. hi nitha first time here, loved your space, chicken curry looks great.
    Do visit my space sometime :) following you here!!!