The flavors of Coconut in this Chicken Dish are just so comforting and adding the Curry Leaves at 3 different times, adds levels of flavor that is just mind-blowing!
There are times when short-cuts are a boon! We have called this wonderful Chicken Roast ‘quick’ because we have used ready-made, store-bought fried onions here and it dramatically reduces the cooking time thanks to that. Having said that, this recipe will taste even better if you use fresh onions or home-made fried onions instead…little bit of effort with huge rewards!
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Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 4-6
Ingredients:
Chicken – 2 lbs, cut to bite size
Garlic – 8-10 pods, peeled
Ginger – 2″ pc, cubed
Whole Peppercorns – 1/2 tbsp or to taste
Wet Kokom – 6 – 8 pieces (substitute with 1 Tbsp Tamarind Concentrate)
Salt – 1/2 tsp or to taste
Red Chili Powder – 2 tsp
Turmeric Powder (Haldi) – 1 tsp
Coriander powder (Dhaniya Powder) – 1 tbsp
Curry Leaves – 2 + 2 + 1 = 5 sprigs,
Dry Red Chilli – 1 – 2 or to taste
Coconut Oil – 1.5 Tbsp + 1 Tbsp
Mustard Seeds – 1 tsp
Green Chilis – to taste, slit
Sliced Coconut – 1/4th Cup
Fried Onions – 1 Cup (substitute: 2 large finely sliced fresh Onions)
Method:
1. Soak Wet Kokum (or Tamarind Concentrate) in 1/2 cup boiling Water. Set aside.
2. In a mortar and pestle, roughly pound and crush the Garlic, Ginger and Black Pepper Corns.Set aside.
3. Chop the Wet Kokum and save the liquid for later use.
4. In a bowl, mix the Chicken, the Ginger & Garlic mix, Red Chili Powder, Turmeric Powder, Coriander Powder, Kokum, Curry Leaves (2 sprigs) and Salt.
5. Cover and marinate in the refrigerator for minimum 30 minutes.
6. In a pan, heat Oil on medium heat.
7. Once hot add in the Dry Red Chilies and Mustard Seeds and allow them to splutter.
8. Add in Curry Leaves (2 sprigs), Green Chilies and Fried Onions.
9. Cook for 2 to 3 minutes.
10. Add in sliced Coconut.
11. Once the Coconut is coated in Oil, add in the Marinated Chicken.
12. Lower the heat to a low-medium and mix the Chicken in well.
13. Cook till the Chicken is seared and changes color.
14. Strain the liquid from the Kokum and add to Chicken (add Tamarind as substitute at this point).
15. Keep stirring and sprinkle Water if needed.
16. Cook for 15-20 minutes or till the Chicken is cooked.
17. Add the remainder of the 1 Tablespoon of Coconut Oil, few slivers of Sliced Coconut and a spring of Curry Leaves (1 sprig).
18. Turn off the flame and cover and allow the Chicken to rest for 5 minutes before serving.
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