Thursday, May 14, 2009

Qiuck Chicken Roast

DSC03096 My husband is the one who created this simple yet adorably tasty chicken roast. Perfect for those weekday dinners when you can't spend much time in the kitchen. The ingredients that go into it are pretty much the same as the regular chicken curry. Only the style(method 2) in which it is cooked is rather too simple to be delicious.

Its a kind of one step chicken roast(method 2).
DSC03087 Ingredients:
Chicken - 2 lb (skinless, bone in and trimmed of all fat, cut into medium size pieces)
Onions - 1 Medium
Green chillies - 4 slit length wise
Ginger garlic paste( or Chopped finely) - 2 tbsp
Canola or Olive oil - 1 tbsp
Spice powders:
Home made Garam Masala powder - 1 tsp
Chilly Powder - 1 tsp
Tumeric Powder - 1/2 tsp
Curry leaves - a handful
Coriander leaves - a few finely chopped
Salt -to taste
DSC03090Method 1:
Heat oil in a pot or a wide saucepan, add green chillies curry leaves.
After the splutter sounds stops add onions and fry a little .
Add the ginger garlic crushed or paste and saute for a minute
Add the turmeric powder and fry for a minute
Add the chicken pieces, chilly powder and salt and mix well to give a nice coat of the masala for each piece.
Do not cover at all.
Keep stirring for 3-5 min, and add the garam masala powder and mix nicely.
Simmer till the the chicken is fully cooked( say 15- 20min), mixing regularly so that the curry doesn't stick the edges of the pot.
When almost cooked add the coriander leaves.
After a minute, remove from heat.
DSC03093 Method 2:
Alternatively to make this preparation dame easy and simple just put all the ingredients along with the chicken in a pot and cook stirring frequently till the curry is done.

Though this chicken curry looks so simple to make, it is absolutely tasty. In fact since we didn't fry the ingredients separately like the traditional preparation, it gives a distinct unique flavour to the dish. The turmeric, onions and curry leaves contribute to the taste and flavour here.

I recommend consuming this chicken preparation the same day..Left over curry does not taste the same.

This can be served with hot Rice with sambar or for western style I found it goes extremely well with baked cubed potatoes.

DSC03101 I will publish the baked cubed potatoes soon.

I'm sending this chicken dish to the event Potluck - "Chicken" created and hosted by Vikki's Kitchen


Happy cook said...

Wow it is really ayummy spicy roast, i can imagine the flavour with all that curry leaves.

Viki's Kitchen said...

Love the way you made this roast. Picture itself tells me the taste.

Rina said...

Thanks Happy & Vikki.

Vikki, thanx for the good hard work you did with this Pot luck - Chicken event..Appreciate it..and congrats for the success.