Wednesday, October 09, 2019

Coconut Milk Chicken Roast

Now, this is a super quick and easy recipe. A recipe that just calls for three basic ingredients- chicken, coconut milk and chili powder. No onions, ginger, garlic or anything of that sort.  A very very very easy recipe and really yummy too. Don't hesitate in trying out this assuming that it might not taste good without many ingredients because this was the doubt that I had when Tessa told me about this recipe. She assured me that her friend Irshad made this in front of her and it tasted awesome!! So that's how this chicken dish was tried and it was truly lip-smacking. Since then I have made this umpteen number of times as it is a favorite at home now.
I have made it with boneless chicken here(as that was what I had with me in stock) but you can make this with chicken with bones too, it tastes equally good or maybe even better!
And as for the coconut milk, you can very well use the canned coconut milk or coconut milk powder(approximately 7-8 spoons in 1 1/2 cup of water), if you can't get hold of fresh coconut milk.
This is a spicy dish, the amount of chili powder can be altered according to your spice level interest but though the amount of chili powder appears to be more, it gets totally balanced with the sweetness of coconut milk.

Watch how to make this dish in our youtube channel - Droolsss by clicking here

250 gms chicken cut into small pieces(boneless or with bone)
2 Tbsp coconut oil
1 1/2 tbsp kashmiri chili powder(adjust amount as per your taste)
1 1/2 cup coconut milk
salt to taste
few curry leaves sliced(for garnish)

  • Heat a pan. Add the oil followed by the chili powder. Fry the chili powder for a few seconds(take care not to burn it).
  • Pour the coconut milk to the roasted chili and as it begins to boil, add the chicken pieces. 
  • Add salt to taste and mix well.
  • Cover and cook on a medium-low flame for approximately 5-7 minutes(If you are using chicken with bones cook for a few minutes more. Here I have used tender boneless chicken, which takes very little time to get cooked.)
  • Open and keep cooking stirring every now and then until the coconut milk is totally absorbed into the chicken pieces and the dish turns into a reddish-brown color.
  • Serve hot garnished with sliced curry leaves.
You can modify this dish by adding finely chopped onion, garlic, ginger etc. after adding the chili powder for a different taste. If you have time in hand you can try experimenting!!But if you are a busy person who has no time for all the cutting and chopping, then go ahead and give this a try as such:)

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