Coconut Roast Chicken

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

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