Chicken roast – Day 23

Thanks to Jo for sharing this recipe video.

I made shrimp roast for Thanksgiving lunch. It was polished off by friend’s kids in no time.

And now second day in a row, I made chicken roast following same recipe and it came out very well that even M gave thumbs up. The best part is its with less ingredients and easy to make (if you ignore the roasting part). Even that is not very hard. You have to let it boil stirring occasionally and then stir for around 5 minutes when most of the water is evaporated and its ready to be roasted with little more oil.

Steps:
1. Grind below items to a smooth paste
pearl onion, tomato, green chillies, ginger, garlic, red chilli powder, turmeric powder, curry leaves, salt. (onion, tomato and garlic are optional)
2. Heat kadai, add a spoon of coconut oil, add ground paste, add meat (shrimp/chicken), add water as required to cover the meat and cook in medium flame for around 15 minutes until the water evaporates.
3. Add more oil curry leaves and keep stirring until it comes out as a nice fry. The color will change while roasting.

My improvisations were to add pearl onions, tomatoes and garlic to the grinding mix. Today I even skipped green chillies as I was out of stock.

I highly recommend all non-veg eaters to try this out. I am not sure if this can be tried with veggies. Let me know if anyone tries with veggie.

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