Chicken Coconut Roast
Chicken coconut roast is a simple chicken roast bursting with coconut flavor. This chicken roast undoubtedly pairs well with plain white rice.
  • CourseChicken Recipes, Non-Vegetarian
  • CuisineKerala
  • 500grams Chicken piecesbone-in
  • 1 1/2cups Onionchopped
  • 3/4cup Grated coconut
  • 3numbers Clove
  • 2numbers Cardamom
  • 1small piece Cinnamon
  • 1/2teaspoon Fennel seeds
  • 2teaspoons Gingercrushed
  • 2teaspoons Garliccrushed
  • 1teaspoon Chilli powder
  • 1teaspoon Kashmiri chilli powder
  • 2teaspoons Coriander powder
  • 1/4teaspoon Turmeric powder
  • 1teaspoon Lime juice
  • Pepper powderas required
  • 1sprig Curry leaves
  • Saltto taste
  • Oilto saute
  1. Heat oil in a large pan, add clove, cardamom, cinnamon, fennel seeds, and onion, and saute until the onion becomes golden brown. Add ginger and garlic, and saute until the raw smell goes.
  2. Add chili powder, Kashmiri chili powder, coriander powder, turmeric powder, and a little water, and saute until the oil separates.
  3. Add chicken pieces, grated coconut, and lime juice, and mix well for a few minutes.
  4. Add the required water and cook until the chicken is done and the gravy is almost thick.
  5. Add pepper powder and curry leaves. Stir well until the gravy is dry and turns brown.
  6. Serve with plain rice, appam, etc.
  7. NOTE – I used bone-in chicken thighs in this recipe. Cut the thighs into smaller pieces than shown in the picture.
  8. To ensure uniform browning of the coconut, you can pulse the grated coconut before adding it to the masala.
  9. One cup = 250 ml, one teaspoon = 5 ml.

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