Easy bachelor friendly chicken roast recipe made with simple ingredients. Perfect for beginners. Recipe with video.
This is a very simple chicken roast recipe that is perfect for beginners too. The recipe uses very simple ingredients. Bone-in chicken is preferred for making this recipe as the chicken remains moist and is also flavourful. I always prefer bone-in chicken for south Indian style stir-fry’s and curries. This recipe is from Rockstar, my twitter pal Macchu .
The onions need to be finely chopped for this recipe. The onions will caramelize on frying. This will result in a nice masala coating later on.
The dried chillies and the green chillies are kept whole in this recipe while chilli powder is added for heat. The whole chillies are only for flavour and not for heat. For a brighter looking chicken roast, use a little Kashmiri chilli powder for colour along with regular chilli powder. Kashmiri chilli powder is not very hot but gives a nice bright colour to the chicken roast.
Getting the texture right is the key to this recipe. Saute the chicken until it’s completely dry. I have not added any water while making the chicken roast. The chicken is cooked on a low flame in its own juices and this makes the masalas penetrate well into the meat. The meat gets nicely roasted and is delicious on every single bite.
Here are the things you can buy online for making this South Indian Style Chicken Roast
White Granite Pan with Lid PFOA Free https://amzn.to/3HDhdsD Kashmiri Red Chilli Powder / Lal Mirch Powder https://amzn.to/3GDQAT9 Cold Pressed Natural Virgin Coconut Oil https://amzn.to/3JcsMr8
Here is the video of Chicken Roast Recipe | Chicken Varuval Recipe | Bachelor Friendly Easy Chicken Roast Recipe | 15 Ingredient Chicken Roast Dry Fry
2 tablespoon coconut oil 1/2 teaspoon cumin seeds 1/2 teaspoon fennel seeds 5 sprigs curry leaves, chopped (divided) 5 dried gundu chillies 2 cups onions, chopped 3 green chillies, whole 1 teaspoon rock salt 1.5 tablespoon ginger garlic paste 1 teaspoon turmeric powder 1.5 teaspoon red chilli powder 1.5 teaspoon Kashmiri red chilli powder 750 grams chicken, bone-in, small pieces 1 teaspoon ghee 3 sprigs coriander leaves, chopped
Heat coconut oil in a pan and add in the cumin seeds and fennel seeds. Add in the finely chopped curry leaves and the dried chillies. Roast for a few seconds.
Add in the finely chopped onions. Add in the green chillies. Keep the chillies whole. Keeping the chillies whole will not make the chicken roast spicy but will make it flavourful.
Add in the salt and saute till the onions are nice and soft. Add in the ginger garlic paste and saute for a couple of minutes.
Add in the spice powder and saute for a few seconds.
Add in the chicken and mix well to combine. Close the pan with a lid and cook for 10 minutes on a low flame. Open the lid and cook for another 10 minutes till the chicken is dry.
Finally add in the ghee, curry leaves and coriander leaves. Mix well.
Chicken roast is ready.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 25m
2 tablespoon coconut oil 1/2 teaspoon cumin seeds 1/2 teaspoon fennel seeds 5 sprigs curry leaves, chopped (divided) 5 dried gundu chillies 2 cups onions, chopped 3 green chillies, whole 1 teaspoon rock salt 1.5 tablespoon ginger garlic paste 1 teaspoon turmeric powder 1.5 teaspoon red chilli powder 1.5 teaspoon Kashmiri red chilli powder 750 grams chicken, bone-in, small pieces 1 teaspoon ghee 3 sprigs coriander leaves, chopped
Heat coconut oil in a pan and add in the cumin seeds and fennel seeds. Add in the finely chopped curry leaves and the dried chillies. Roast for a few seconds.
Add in the finely chopped onions. Add in the green chillies. Keep the chillies whole. Keeping the chillies whole will not make the chicken roast spicy but will make it flavourful.
Add in the salt and saute till the onions are nice and soft. Add in the ginger garlic paste and saute for a couple of minutes.
Add in the spice powder and saute for a few seconds.
Add in the chicken and mix well to combine. Close the pan with a lid and cook for 10 minutes on a low flame. Open the lid and cook for another 10 minutes till the chicken is dry.
Finally add in the ghee, curry leaves and coriander leaves. Mix well.
Chicken roast is ready.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 25m
Find it online : https://www.kannammacooks.com/chicken-roast-recipe/
Recipe for Tamil style fish curry made with raw mangoes and spiced coconut paste. Recipe with video.
Fish curry made with the addition of mangoes and spiced coconut paste is a delicious side dish that goes well with rice, idli, dosai and other South Indian Tiffin items. The addition of coconut paste gives a nice body and thickness to the fish curry.
The sourness for the fish curry comes from the tamarind extract, mangoes and tomatoes. If the mangoes you use are very sour, reduce the amount of tamarind extract a little to balance the flavours. Any type of raw mango can be used for making this recipe. Traditionally, the Tamil type “kili mooku maangai” is used for making the meen kuzhambu / fish curry.
Fresh shredded coconut is preferred for making this recipe. Frozen coconut works fine but avoid using desiccated coconut.
Here is a similar fish curry recipe. Kerala Style fish curry recipe made with raw mango. https://www.kannammacooks.com/meen-manga-curry-fish-mango-curry/
Here are some of the things you can buy for making this mangai meen kuzhambu
Indian Sesame Oil https://amzn.to/3oXTzzX Stainless Steel Kadai https://amzn.to/34LKIKA Stainless Steel Platinum Triply Kadai With Lid https://amzn.to/3H3HlvW Heavy Duty Indian Mixie https://amzn.to/3GptNKD Single Piece Teak Wood Chopping Board https://amzn.to/3gxkG08
Here is the video of Mangai Meen Kuzhambu | Fish Curry With Mango And Coconut Paste | Tamil Style Mangai Meen Kuzhambu Recipe
For the fish masala paste
1 teaspoon Indian sesame Oil 1/2 teaspoon cumin seeds 1/4 cup Indian shallots 1 sprig curry leaves 2 green chillies 2 tomatoes, chopped 1/2 cup fresh shredded coconut 1 cup water
For the fish curry
2 tablespoon Indian sesame oil 1/2 teaspoon fenugreek seeds 1/2 teaspoon cumin seeds 4 sprigs curry leaves (divided) 1/2 cup Indian shallots 2 green chillies 1 teaspoon red chilli powder 1 teaspoon turmeric powder 1.5 tablespoon coriander powder 1 small lime sized piece tamarind 1.5 cups hot water 1.5 teaspoon rock salt 1 mango diced 500 grams fish steaks
Heat sesame oil in a small kadai. Add in the cumin seeds. Add in the shallots, curry leaves and green chillies. Saute for a few minutes till the shallots are soft. Add in the tomatoes and cook for a couple of minutes. Finally add in the fresh shredded coconut and sauté for a minute. Remove the mixture from heat and set aside to cool.
Grind the mixture with a cup of water to a very smooth paste. Set aside
Heat a couple of tablespoons of Indian sesame oil in a pan. Add in the fenugreek seeds, cumin seeds and curry leaves. Add in the sliced Indian shallots and the green chillies. Saute till the shallots are soft and light brown in colour. Add in the red chilli powder, turmeric powder and coriander powder. Saute for a few seconds.
Soak the tamarind in 1.5 cups of hot water for 20 minutes. Extract the tamarind pulp by squeezing the tamarind. Discard the seeds and the pith.
Add in the salt and the mango slices. Add in the ground masala paste. Close the pan with a lid and simmer on a low flame for 7-8 minutes.
Add in the fish steaks and simmer for 5-6 minutes more.
Finally finish with a sprinkle of curry leaves.
Serve hot with rice. This fish curry goes well with idli and dosai too.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
