Roasted Chicken With Coconut Milk

Ingredientsfor 4 servings

• 1/2 kg Chicken With or without bone
• 1 inch Piece Cinnamon stick
• 3 nos Onion Medium
• 1 tbsp Ginger garlic paste
• 1 nos Tomato Large
• 2 nos Green chilly
• 2 cup Water
• 1/4 cup Thick coconut milk
• 1½ tbsp Coriander powder
• 1 tbsp Chilly powder
• 1/4 tsp Turmeric powder
• 1/2 tsp Pepper powder
• 1/4 tsp Fennel powder
• 1/4 tsp Garam masala
• 2 tbsp Coriander leaves — chopped
• 3 tbsp Oil
• Salt, as needed

Preparation

1. Step 1

   Dry roast coriander powder and red chilly powder on medium heat till it becomes dark brown in colour. Set the flame low to medium so that it will not get burned. Then add the roasted masala into the cleaned and drained chicken pieces. Add garam masala, pepper powder, fennel powder and turmeric powder.

2. Step 2

   Marinate the chicken pieces in the mixture.

3. Step 3

   To make the curry, place a kadai on the stove, add some coconut oil or ghee/butter. Add cinnamon stick.

4. Step 4

   Stir in sliced onion, cook, stirring often, for a few minutes or till it becomes lightly browned. Set the flame on medium.

5. Step 5

   Add ginger-garlic paste.

6. Step 6

   Continue cooking for 1 to 2 minutes. Now the onion changes into a nice brown colour. Only if the onion reaches this colour, the curry will taste good.

7. Step 7

   Stir in the marinated chicken pieces.

8. Step 8

   Add the cubed tomato and slit green chilly. Let it cook for 5 minutes.

9. Step 9

   Put the lid on and cook in low to medium flame for 5 minutes.

10. Step 10

    Season with salt to your taste and pour water and Continue cooking for 20 to 25 minutes on low-medium heat. Let the chicken cook well in this.

11. Step 11

    Pour the thick coconut milk, Stir everything together thoroughly and turn off the heat. Otherwise there are chances for it to curdle.

12. Step 12

    Add some chopped coriander leaves, cover and set aside for 15 minutes.

13. Step 13

    Serve it along with neypathiri, chappathi, porotta etc.