A lip-smacking chicken recipe with a spicy marinade and roasted on a pan till crisp.
COCONUT ROAST CHICKEN
Ingredients
750 gms chicken, cut into 8-10 pieces on the bone
¼ cup fresh scraped coconut
1 tbsp ginger-garlic-green chilli paste
1 tbsp lemon juice
1 tsp red chilli powder
Crushed black peppercorns
1 tbsp coriander powder
1 tsp fennel powder
1 tbsp rice flour
Salt to taste
2 tbsps 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 and mix well. Add 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. Add only chicken pieces and sauté, turning sides, till they are golden on both sides.
3. Put tomato puree in the marinade bowl and mix well. Add this mixture to the pan and mix well. Cover and cook on medium heat till the chicken is fully done.
4. Transfer in a serving bowl and serve hot.
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