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Coconut Roast Chicken

Coconut balances the heat of the chillies and makes this roast chicken extremely delicious This recipe is from FoodFood TV channel

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Coconut Roast Chicken

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Main Ingredients Chicken, Fresh scraped coconut
Cuisine South Indian
Course Main Course Chicken
Prep Time 41-50 minutes
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Coconut Roast Chicken

  • 750 grams Chicken cut into 8-10 pieces on the bone
  • 1/4 cup Fresh scraped coconut
  • 1 tablespoon Ginger-garlic-green chilli paste
  • 1 tablespoon Lemon juice
  • 1 teaspoon Red chilli powder
  • to taste Black peppercorns crushed
  • 1 tablespoon Coriander powder
  • 1 teaspoon Fennel powder
  • 1 tablespoon Rice flour
  • to taste Salt
  • 2 tablespoons Oil
  • 18-20 Curry leaves
  • 1 Medium onion sliced
  • 1 cup Tomato puree
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Method

  1. Put chicken pieces in a bowl, add ginger-garlic-green chilli paste, lemon juice, red chilli powder, crushed peppercorns, coriander powder, fennel powder, rice flour and salt and mix well. Add coconut and mix well. Keep aside to marinate for ½ hour.
  2. Heat oil in a non-stick pan, add curry leaves and onion and sauté on high heat for 1 minute. Add only chicken pieces and sauté.
  3. Add tomato puree to the remaining marinade in the bowl and mix well.
  4. Turn the chicken pieces when the underside becomes golden and saute till the other side too turns golden.
  5. Add the tomato puree mixture to the pan and mix well. Cover and cook on medium heat, mixing a couple of times in between, for 15-20 minutes or till the chicken is fully done.
  6. Transfer into a serving bowl and serve hot.

Nutrition Info

Calories 1576
Carbohydrates 203.7
Protein 31.4
Fat 70.6
Other Fiber Vitamin B12- 2.8mcg
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